Reference Entry

barley sugar

Alan Davidson

Edited by Tom Jaine

in The Oxford Companion to Food

Third edition

Published in print January 2014 | ISBN: 9780199677337
Published online November 2014 | e-ISBN: 9780191756276
barley sugar

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a simple, old type of English boiled syrup sweet, with a distinctive twisted shape. Originally, in the 17th century, the sugar syrup was made with barley water, an infusion of boiled barley which gave it an agreeable, mild flavour. Now the most usual flavouring is lemon juice, whose acidity favours the making of a clear, uncrystallized sweet. The syrup is cooked to the hard crack stage (...

Reference Entry.  211 words. 

Subjects: Cookery, Food, and Drink

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