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Basic Recipes

Rock Sugar

by Lisa

Trained pastry chef

Pieces of homemade rock sugar for decorating cakes

5.0 (8)out of 5, 8 ratings

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Prep
5 min
Bake
20 min
Total
25 min
Makes
1

A very old-fashioned way to make sugar decorations. I was only shown it once during my pastry training, so I had to practice several times before the result was 100% right. Hitting the temperature exactly is what makes the difference for the best result. A good sugar thermometer is an absolute must for this method.

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Notes:

Above 212°F (100°C) it takes a little while to reach the temperature you need. From 266°F (130°C) on, though, it goes super fast! So please stay right by the pot and watch that it doesn't get too hot, because then the sugar quickly caramelizes & can't be used anymore!

You absolutely NEED to use a thermometer.
If you want color, add gel or paste food coloring at the start of cooking.

Ingredients

Makes 1

  • 1 ¼ cups250 ggranulated sugar
  • 3 tbsp plus 2 tsp55 gwater
  • 2 tsp14 groyal icingsoft consistency. Royal icing is made of egg white and powdered sugar for piping decorations; it sets hard. In the US use royal icing made with egg white or meringue powder; in the UK, royal icing, or royal icing sugar mixed with water.

Method

  1. Cook the water & sugar in a pot to exactly 288°F (142°C).

  2. Take the pot off the heat right away & quickly stir in the royal icing.

  3. Pour the mixture into a container lined with parchment paper & let the sugar cool completely.

  4. Break it into pieces of whatever size you like.