Barley sugar

Barley sugar

By
From
A la Mere de Famille
Makes
20
Prep
30 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
250g sugar
100g water
50g glucose syrup
natural flavouring, (follow the packet instructions for quantity)
liquid food colouring for sugar, (optional)

Equipment

Quantity Ingredient
silicone mat
sugar thermometer
rubber gloves

Method

  1. Preparing the candy

    Put the sugar and water in a heavy-based saucepan and bring to the boil. Add the glucose and continue to cook until the mixture reaches 120°C on a sugar thermometer. Add the natural flavouring and continue to cook over high heat until it reaches 162°C. Dip the base of the saucepan in cold water to halt the cooking process.
  2. Making the barley sugar

    Divide the sugar syrup into two portions on a silicone mat. Add a few drops of your chosen colouring to one of the portions of sugar. As the sugar cools, make two balls by gathering up each portion onto itself. Be careful, as the mixture will be very hot — we suggest you use gloves! ‘Pull’ the balls of sugar by stretching and folding them over several times — the sugar will become opaque. Roll each ball into a sausage, twist them together, then roll this sausage to make a tube about 5 mm in diameter. Cut into 15 cm lengths and allow to cool completely. Store away from moisture.

Chef’s tip:

  • If the sugar becomes too hard while rolling, you can briefly reheat it in the oven until it becomes more malleable.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again