BARLEY SUGAR

In his poem 'John Barley Corn', Robert Burns 1759-1796 declared Barley to be the king of grain, and the scots are justly proud of the bannocks of barley, their barley water and barley sugar. A recipe from John Notts cook and confectioners dictionary 1723 explains how you must first boil the barley in water and then strain it through a hair sieve. This modern recipe uses tangy lemon zest and juice for the flavouring instead of barley.

Preparation time : 50 minutes

Cooling time : about 30 minutes

Makes : 450g (1lb)

INGREDIENTS

450g (1lb) granulated sugar

6 lumps of sugar

1 lemon

200ml (7 fl oz) warm water

METHOD

1. Place the granulated sugar in a large heavy based pan. Rub the sugar lumps all over the lemon

to absorb all the lemon oil and add these lumps to the sugar and add the warm water.

2. Stir to melt the sugar lumps, then place the pan over a low heat until the sugar has completely

dissolved. Brush the sides of the pan with a warm pastry brush to remove any undissolved

sugar.

3. When the syrup is quite clear, bring it to the boil and heat to 132c (270f). Remove the pan

from the heat.

4. Squeeze the juice from half a lemon and strain it into the pan, slowly stirring it into the syrup.

5. Replace the pan onto the heat and bring the temperature slowly up to 152c (305f).

6. Remove the pan from the heat, allow the bubbles to subside and then pour the mixture onto a

marble slab or enamel tray.

7. Allow it to cool for about 2 - 3 minutes.

8. Using a sugar scraper bring the mixture together into a neat, rectangular shape. Working it

very quickly use scissors to cut the barley sugar into pieces 1.5 x 15 cm (1/2 x 6 in). Roll the

pieces out to an even thickness or flatten them with your hand and then twist them.

9. Place each twist on a sheet of non stick greaseproof paper. As the twists cool they will flatten a

little, but it should be possible to twist them back while they are still pliable. They will cool in

about 30 minutes and should be put in an air tight container immediately, as they will become

sticky if exposed to the air.

10. Wrap them in different coloured cellophane papers, as they will be deteriorate if left

unwrapped.