 | It has been suggested that this article bemerged withNabat (candy). (Discuss) Proposed since October 2025. |
 Colored and flavored rock candy commonly sold in the United States | |
| Alternative names | Rock sugar |
|---|---|
| Type | Confectionery |
| Place of origin | India andIran |
| Main ingredients | Sugar, water |
| Variations | About 10 |
| 223–400 kcal (930–1,670 kJ) | |
Rock candy orsugar candy,[1] also calledrock sugar orcrystal sugar, is a type ofconfection composed of relatively largesugarcrystals. In some parts of the world, local variations are calledMisri,nabat[2] ornavat.[3][4]
This candy is formed by allowing asupersaturated solution of sugar and water to crystallize onto a surface suitable for crystalnucleation, such as a string, stick, or plain granulated sugar. Heating the water before adding the sugar allows more sugar to dissolve thus producing larger crystals. Crystals form after six to seven days.Food coloring may be added to the mixture to produce colored candy.
Etymologically, "sugar candy" derives from late 13th century English (in reference to "crystallised sugar"), from Old Frenchçucre candi (meaning "sugar candy"), and ultimately from Arabicqandi, from Persianqand ("cane sugar"), probably fromSanskritkhanda ("piece of sugar)". The sense gradually broadened (especially in the United States) to mean by the late 19th century "anyconfection having sugar as its basis". In the United Kingdom, these are sweets, and "candy" tends to be restricted to sweets made only from boiled sugar and striped in bright colours.[5]
The modern American term "rock candy" (referring to brittle large natural sugar crystals) should not be confused with the British termrock (referring to an amorphous and opaque boiled sugar product, initially hard but then chewy at mouth temperature).[6]
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.[7] One of the famed makers of rock candy in the Muslim east isHafiz Mustafa 1864 in Istanbul, founded during the reign ofSultan Abdulaziz.[8]
According to the production process, rock sugar is divided into two types:monocrystalline rock sugar andpolycrystalline rock sugar.
Rock candy is often dissolved in tea. It is an important part of thetea culture ofEast Frisia, where a lump of rock sugar (locally called "Kandis") is placed at the bottom of the cup. Rock candy consumed with tea is also the most common and popular way of drinking tea in Iran, where it is callednabat; the most popular nabat flavor issaffron.[9][clarification needed] Rock candy is also prepared inCentral Asia under the name ofnovvot.
It is a common ingredient in Chinese cooking. In China, it is used to sweetenchrysanthemum tea, as well asCantonese dessert soups and the liquorbaijiu. Many households have rock candy available to marinate meats, add to stir fry, and to prepare food such as yao shan.[clarification needed] In less modern times, rock sugar was a luxury only for the wealthy. Rock candy is also regarded as having medicinal properties, and in some Chinese provinces, it is used as a part oftraditional Chinese medicine.[citation needed]
In Mexico, it is used during theDay of the Dead to make sugar skulls, often highly decorated. Sugar skulls are given to children so they will not fear death; they are also offered to the dead. In theFriesland province of the Netherlands, bits of rock candy are baked in the luxury white breadsûkerbôle. Rock candy is a common ingredient inTamil cuisine, particularly in the Sri Lankan city ofJaffna.[citation needed] In the US, rock candy comes in many colors and flavors, and is slightly hard to find, due to it being considered old-fashioned.[6]
 Misri crystals | |
| Type | Rock candy orsweetener |
|---|---|
| Place of origin | India andIran |
Mishri (ormisri) refers to crystallized sugar lumps, and a type of confectionery mineral, which has its origins in India and Iran, also known as rock sugar elsewhere.[10] It is used in India as a type of candy, or used to sweeten milk or tea.[11][12]
Two Indian dessert dishes made frommishri andkhoya (thickened milk) aremishri-mawa (kalakand)[13] andmishri-peda, which are more commonly eaten in northern and western regions of India, includingUttar Pradesh, Delhi, Rajasthan,Punjab, andGujarat; as well asOdisha and northern coastalAndhra Pradesh.
TheGhantewala Halwai, a sweet shop in Delhi, which began by sellingmishri mawa in 1790,[14] is famous formishrimawa and sells 40 varieties of sweets made frommishri.[citation needed]
Rock and rye is a term used both for alcoholic liqueurs and cocktails using rye whiskey and rock candy, as well as for non-alcoholic beverages made in imitation thereof, such as the "Rock & Rye" flavor of soda pop made byFaygo.[15][16]
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