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Barley Sugar

500 g glucose powder
150 ml water
1 tbsp honey
A good pinch of saffron powder
1/2 lemon, juice strained, rind thinly pared in one continuous strip
A small pinch of cream of tartar.

In a heavy saucepan, heat the glucose, honey, saffron powder and
water until the glucose has completely dissolved. Add the lemon
rind and the pinch of cream of tartar. Boil the syrup until it
reaches the Soft Ball Stage, more than 116 Celsius (240F) but remove
the lemon rind before it begins to go brown.

Continue to boil the syrup until it reaches the Hard Crack Stage,
more than 154 Celsius (310F). Keep testing with iced water and
don't over cook them as I did the first time. (They had a bitter
taste and I had to throw them out.) Stop the cooking by dipping
the base of the pan into cold water. Add the lemon juice without
stirring. Pour out the syrup in a thin layer on to a lightly oiled
metal baking tray. Leave the mixture to cool for a few minutes then
use a palette knife or spatula to fold the sides to the middle
without wrinkling the sheet of syrup. Oil some scissors and use
them to cut the mixture into strips. Twist the strips into corkscrew
shaped sticks while they are still warm. This is fun. If the mixture
cools too rapidly put the metal tray over a bowl of boiling water.

To store, wrap the barley sugar sticks individually in cellophane
or waxed paper.


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3 of 6 people found the following review helpful:
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umm how is this barley sugar, September 15, 2004 - 10:19 PM
Reviewer: Anonymous from bali
does it not need barley in it?

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