Barley Candy

Ingredients

• Put ingredients into an agate saucepan
• stir over slight heat till sugar is dissolved

Method

1. 1

   Put ingredients into an agate saucepan and stir over slight heat till sugar is dissolved.

2. 2

   Then allow the candy to boil without stirring until it is very brittle when dropped into ice water.

3. 3

   While cooking, the grains of sugar should be wiped off the sides of the saucepan with a pastry brush or a cloth, moistened well with cold water.

4. 4

   When the candy is done, pour into pan and cut as above.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 26. The excerpt below is the record exactly as published.

Barley candy Peppennints . Fondant . . Fudge . . . Panocha . . Caramels . . Butter taffy . General Directions. Use white sugar for the first five recipes, and brown sugar for the remainder. Flavor with vanilla except for Barley candy, which requires lemon juice, and Peppermints, which require oil of peppermint. Measure ingredients, chop nuts, butter pans, and have ice water ready for testing, before beginning to cook the candy. Nut brittle. Put the sugar into an agate saucepan or a frying-pan and stir constantly until melted and light brown. Add the nuts to this while on the fire ; then pour immediately into a pan, which should be large so that the candy will not be over ^ in. thick, Mark in small squares when it begins to cool, and break when brittle. d,:_..l,CjOO^:;Ic SUGAR 55 Barle7 candy. Put ingredients into an agate saucepan and stir over slight heat till sugar is dissolved

Cook this with the app: pantry check, scaling, and the assistant.