BARLEY SUGAR CANDY

"Only heavy molds should be used to shape these candies. The syrup is hot, and thin metal moulds such as used for chocolate will leak and become too hot to handle. The natural color of barley sugar is a clear pale yellow, but traditionally, some of the candies are tinted red."

1/2 cup pearl barley
4 cups water
2 cups granulated sugar
pinch cream of tartar
red food coloring (optional)

In saucepan, combine barley, and water. Bring to a boil, cover, reduce heat and simmer for 2 hours. Remove from heat, and let stand, undisturbed for several hours.

Oil molds carefully, making sure every crevice is coated. Turn halves of molds face down to let any excess oil drip off. Assemble molds with clips firmly adjusted; stand them, open end up, making sure they are well balanced and not liable to tip.

When the top layer of barley water is clear, carefully spoon out 1 cup without disturbing sediment; place in heavy saucepan with sugar and cream of tartar. Cook over low heat, stirring, until sugar dissolves. Bring to a boil, cover and boil for one minute to wash down the sugar crystals from the sides of the pan. Uncover and cook, without stirring, until syrup reaches 300 to 310 degrees F (149-154C) or until a strand of syrup dripped into ice water forms hard, brittle strip. Remove from heat and lower pan into ice water to stop cooking. Add food coloring if desired.

Pour syrup into molds. Let stand until completely cool. Remove clips and pry molds apart. Wrap candies in plastic bags and store in a cool dry place.

Yield: 1 Lb
Source: unknown