Barley Candy Recipes

CLEAR TOY CANDY

Steps:

• Brush candy molds with oil or coat lightly with cooking spray. If using two-piece molds, close and secure with rubber bands or clamps. If using molds with stick holders, insert sticks. Place molds on a greased baking sheet. , In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 250° (hard-ball stage). If desired, add several drops of food coloring (do not stir; mixture will blend as it cooks). Continue cooking until a thermometer reads 300° (hard-crack stage); remove from heat., Allow bubbles to subside, 1-2 minutes. Pour into prepared molds. Cool completely, about 5 minutes. Remove candy from molds. Store in an airtight container at room temperature.

BARLEY SUGAR

Steps:

• Dissolve sugar in water then add rind of the lemon and cream of tartar.
• Cook to 240°F or soft-ball stage.
• Remove lemon rind.
• Add strained juice from the lemon and cook to 310°F or hard-crack stage being careful that syrup does not burn.
• Pour into a buttered tray.
• When it starts to set cut into strips.
• When cool enough to handle, twist strips and place in fridge to set.

HOW TO MAKE OLD FASHIONED HARD CANDY

Steps:

• Before you make candy of any kind, read through the entire instructions for the individual recipe. You need to be thoroughly aware of what the recipe requires before starting because candy needs precise temperature control and precise actions at the times that the recipe states. Most importantly, remember that candy not attended to is candy that burns!
• Check the temperature before making candy. Candy should not be made when the weather is high in humidity or rainy or it has a hard time setting. Check the room temperature--it should be around 60ºF-68ºF (15.5ºC-20ºC), with low humidity. If you have no choice about cooking in sub-optimal temperature conditions, you may be able to compensate by cooking the candy 1 to 2 degrees higher than recommended by the recipe. Altitude will affect the outcome; if you live at high altitude, you may need to make adjustments in accordance with the usual recommendations for high altitude cooking.
• If you don't already have one, purchase a candy thermometer of good quality. You need to be happy about working with great precision when making candy--it's a science as well as an art. For more details on selecting a candy thermometer, see How to choose a candy thermometer. Never touch the base of a saucepan with a candy thermometer. The pan must always be long enough that the thermometer does not reach the bottom when hung on the pan lip.
• Avoid changing the ingredient amounts in a recipe. They are precise because they work. Even doubling ingredients in a candy recipe can result in a failure.
• For the heat source, choose the burner that is wider than the cooking pan you're using. This ensures more even heating.
• Know how to test the hardness of candy. This can be done manually or using a thermometer. The thermometer is easiest, but it's handy to know how to test the temperature manually, which you can learn to do before using a recipe by reading How to test candy hardness stages.

BARLEY CANDY

Steps:

• In a saucepan, combine sugar, corn syrup, and water. Cook over high heat until mixture boils and reaches 300 degrees F. Remove from heat and allow to stand until bubbles have settled. If desired, add 1 to 2 drops of a flavored oil (lemon, peppermint, orange, spearmint) and 1 drop of food coloring. Note: work quickly and limit stirring. As recipe begins to cool it will solidify rapidly.
• Pour into candy molds sprayed with cooking spray. Keep mixture warm on a double boiler. If mixture begins to harden, and becomes thick, it may be warmed in a microwave for a few seconds. When candies are cooled, store in an airtight container or pack individually.
• Hard candy molds may be purchased at most cake decorating and party supply stores.