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It is a common ingredient in Chinese cooking. This method of drinking tea can also be found in Central Asia as novvot.

Rock candy consumed with tea is also the most common and popular way of drinking tea in Iran, where it is called nabat the most popular nabat is saffron. It is an important part of the tea culture of East Frisia, where a lump of rock sugar is placed at the bottom of the cup. Īccording to the production process, rock sugar is divided into two types: single crystal rock sugar and polycrystalline rock sugar. One of the famed makers of rock candy in the Muslim east is Hafiz Mustafa in 1864 in Istanbul founded during the reign of Sultan Abdulaziz. Islamic writers in the first half of the 9th century described the production of candy sugar, where crystals were grown through cooling supersaturated sugar solutions. The modern American term "rock candy" (referring to brittle large natural sugar crystals) should not be confused with the British term rock (referring to an amorphous and opaque boiled sugar product, initially hard but then chewy at mouth temperature). In Britain, these are sweets, and "candy" tends to be restricted to sweets made only from boiled sugar and striped in bright colors. Food coloring may be added to the mixture to produce colored candy.Įtymologically, "sugar candy" derives from late 13th century English (in reference to "crystallized sugar"), from Old French çucre candi (meaning "sugar candy"), and ultimately from Arabic qandi, from Persian qand ("cane sugar"), probably from Sanskrit khanda ("piece of sugar)", The sense gradually broadened (especially in the U.S.A.) to mean by the late 19th century "any confection having sugar as its basis". Heating the water before adding the sugar allows more sugar to dissolve thus producing larger crystals.

This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string, stick, or plain granulated sugar. Rock candy or sugar candy, also called rock sugar, or crystal sugar, is a type of confection composed of relatively large sugar crystals.