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 crystals
from the side of the saucepan. Boil, without stirring, until 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
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