What is barley?
Barley Sugar is a type of hard candy that has been used throughout the UK for hundreds of years (Great Britain), France and the United States (US). Traditionally, it is produced using water that soaked barley, which provides both color and taste for candies. Modern versions, however, can often miss barley, but still use the name "barley" to indicate the product. Barley is mainly a combination of barley of water with white sugar, heating into the "hard crack" phase and then pours it into long strips, twists, palis or molds.
It seems that the origin of barley sugar seems to be back to England or France somewhere around the beginning of the 17th century. While barley is used in preparation, it is relatively minimal and the name can actually be an incorrect translation of "burned sugar" from the French term Sucre brick . This term was then translated back to French, where the candy is called Sucre d´Orge , Litelly "Barley sugar". One particular recipe for isCen was created by a monk in the French city of Moret-sur-lying, where it was later built Musée du Sucre d´Orge or "Museum of Barley Sugar".
The basic recipe for barley Candy sugar begins with a barley soaked in water. The barley with barley is brought to a boil, then refuses and is left to boil for several hours. It is then removed from the heat and left to cool. The barley water can then be tense or the liquid can be carefully removed so that the barley left at the bottom of the pan. This barley water is then combined with sugar - two parts of the sugar into one part of the barley - in another pan and placed through heat.
Sometimes a small amount of cape or wine acid cream is added to this mixture, although this is not always necessary. Barley water and sugar are then allowed to boil, and then it should be covered for a few minutes so that the steam can clean excess sugar from the side of the pan. AfterwardsIt looks and is constantly boiling, it does not build until it reaches 300 ° F (about 149 ° C) and 310 ° F (about 154 ° C), which is known for confectioners as a stage of confectionery formation. This phase can also be verified by a dripping small amount of syrup into a very cold water bowl, where the syrup should immediately form a fragile piece of candy.
The lord of the liquid barley is then removed from the heat and quickly placed in a shallow container of ice water to prevent the syrup from cook further. After a few moments of cooling, the thickening should be thickened and then it can be poured onto the surface, such as marble or non -stick mat and left to cool. It can be shaped into strips, twisted or dropped like lozenges while still warm or poured into molds to form shapes.