Candy Making: Hard Candy Recipes - Barley Sugar Drops & Barley Sugar Sticks

candymaking.net

Presents:

The Candy Cook Book
By
Alice Bradley
(1917)

                              CHAPTER VIII

                            HARD CANDIES

      BRITILE candies like butterscotch, barley sugar, peppermint
sticks, brittles and nougats, are cooked to 290° F. or up to 330° F.
They should be thin and very brittle when finished.
      Candies boiled to a high temperature and pulled must be
handled with canvas gloves, in front of a warm oven or batch
warmer. Much experience is required to successfully manipulate the
syrup used in making Christmas and stick candies, and it will hardly
pay the home candy maker to attempt them.

                                      Barley Sugar Drops

      2 cups sugar
      1 cup water
      Color paste
      1/4 teaspoon cream of tartar
      Flavoring extract

Put sugar and water in saucepan, stir until dissolved, add coloring if
desired, cover, and boil three minutes. Remove cover, add cream of
tartar, and boil to 300° F., or until it just begins to change color. Add
few drops of flavoring peppermint, lemon, or orange extract - and
drop at once on tin sheet from tip of spoon, in portions the size of a
silver half dollar. Store in a tight glass jar.

                                      Barley Sugar Sticks

Prepare candy as directed in Barley Sugar Drops. Pour on tin sheet
in strips four inches long and three fourths inch wide. Take up one at
a time, twist, and place in covered glass jars.

Return To
Contents Page