Email to Linda Leone      

Virginia Barley Sugar

Source of Recipe

Internet


List of Ingredients

Stir together two cups of granulated sugar and a half cup of
water until the sugar is dissolved, wiping the sugar rystals
from the side of the saucepan. Boil, without stirring, ntil the sample of sirup put into a cup of ice-cold water is brittle enough to snap as you touch it. Turn out of the saucepan on a large buttered platter and when cool enough to handle, cut off small pieces with a buttered knife. Each piece should be about the size of an almond. These you can either pull into slender sticks or you may lay them on a buttered plate and roll them with the greased palm into thin sticks that you may braid or twist together. Break or cut into short lengths, working rapidly lest the sugar become too hard to manage before you have finished.
You may diversify these sticks by dividing the sirup before it is quite cooked, putting different portions into different vessels and then coloring or flavoring them so as to have a variety. If you mean to braid the separate tints you can hardly do the work without help, for before the work is done the sugar will harden too much to be handled. A pretty assortment may be secured by using the pink and the green vegetable colorings and mixing these with the white or light yellow of the untinted sirup. Rose, Peppermint, wintergreen, almond, vanilla, lemon, or orange
may be used to flavor the candies.



Recipe