Gibraltar rock (candy)
Gibraltar Rock (Candy)
Gibraltar Rock is a type of hard candy that has a long history in confectionery. It is known for its distinctive appearance and sweet flavor, often associated with traditional candy-making techniques.
History
Gibraltar Rock candy has its origins in the early 19th century. It is believed to have been first made in the United States by Mary Spencer, who was an English immigrant. The candy became popular in the New England region, particularly in Salem, Massachusetts, where it was produced by the Ye Olde Pepper Companie, one of the oldest candy companies in the United States.
Characteristics
Gibraltar Rock candy is typically made from a mixture of sugar, water, and cream of tartar. The mixture is boiled until it reaches the hard crack stage, then poured onto a cooling surface. Once cooled, it is broken into pieces, giving it a characteristic "rock" appearance. The candy is often flavored with lemon or peppermint, providing a refreshing taste.
Production
The production of Gibraltar Rock candy involves traditional candy-making techniques. The sugar mixture is carefully monitored to ensure it reaches the correct temperature. After boiling, the mixture is poured onto a marble slab or similar surface to cool. As it cools, it is stretched and folded to incorporate air, which gives the candy its light texture. Finally, it is broken into irregular pieces.
Cultural Significance
Gibraltar Rock candy holds a special place in the history of American confectionery. It is often associated with the early days of candy-making in the United States and is considered a nostalgic treat by many. The candy is sometimes sold in specialty shops and is a popular souvenir for visitors to historical sites in New England.
Related Pages
| Confectionery Overview | |
|---|---|
| Confectionery refers to sweets that are typically rich in sugar and enjoyed as desserts or snacks. This category includes a variety of treats such as: Candy - Chocolate - Chewing gum - Marzipan - Marshmallows - Licorice - Nougat | |
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