MG Edinburourgh Rock is a hard lolly. Can you post the recipes for your truffles, mint slice biscuits & stained glass biscuits please No so much into the fruity thing this time, we're going totally norti

Kathryn sounds similar to what we make sometimes - it was a biscuit base with choc covered marshmallow thing as the pudding.

Yep Edinburough Rock is pretty well the same thing Jillian. You just have to be really careful at the pulling stage cos it is really really HOT! Your popcorn ideas are good Jillian, thanks. What's Hawaiian Crunch though?

Edinburgh Rock
1pound sugar
½ pint water
pinch cream of tartar
icing sugar
peppermint essence
cochineal (red food colouring)

Dissolve sugar in water, stirring gently all the time.
When solution is nearly boiling, add cream of tartar.
Boil until a temperature of 285oF is reached.
Remove from heat and pour onto and oiled surface.
Allow to cool slightly.
With a spatula, turn sides to middle.
Divide the mixture into 2 parts; add peppermint essence to one and cochineal to the other.
Coat fingers with icing sugar.
Pull each portion, keeping it straight until it is dull and almost set.
Twist lengths around each other, cut into equal lengths.
Leave on wax paper in a warm room for at least 24hrs, until it becomes powdery.