How It's Made - Ross's of Edinburgh

Our confectionery is made to the traditional recipes passed down through the generations. To give you an insight here are a few examples of how some of our most popular confectionery is created.

Sugar and Glucose Syrup are boiled in a pan, passed through a vertical batch roller and cut to small drops.

They are put into large copper drums which spin, while further Glucose is added until desired size is reached.

Ingredients are brought to boil in a gas pan.

They are then turned out onto a cooling slab, where the mixture is folded and transferred to a marble slab for further cooling. Sections are separated and colour added to make the stripes. The non-coloured mixture is moved onto a pulling machine for stretching. The stripes are added to the non-coloured mixture and cut to shape and size.

Similar to Edinburgh Castle Rock, ingredients are brought to boil in a gas pan.

They are then turned out onto a cooling slab, where the mixture is folded and transferred to a marble slab for further cooling. The mixture is moved onto a pulling machine for stretching, and cut to shape and size. The Mints mature in a hot dry room before packaging.

ingredients are brought to boil in a gas pan.

Edinburgh Castle Rock ingredients are brought to boil in a gas pan.

They are then turned out onto a cooling slab, where the mixture is folded and transferred to a marble slab for further cooling. The mixture is moved onto a pulling machine for stretching, rolled and cut to shape and size. The Rock matures in a hot dry room before packaging.