Barley sugar

Serves: 4

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Total Time: 25

Prep Time: 5

Cook Time: 20

• 450 gram(s) golden granulated sugar
• 150 ml water
• 1  unwaxed lemon
• 0.25 teaspoon(s) cream of tartar

Method

1. Generously oil the worksurface or silicone sheet you will be pouring the molten sugar onto.
2. Put the sugar and water into a medium-sized pan over a low heat, stirring occasionally till the sugar has dissolved fully. Wash down any sugar crystals from the sides of the pan with a wet pastry brush. At the same time, pare the zest of the lemon in large pieces, without the white pith; squeeze and reserve the juice.
3. Add the lemon zest and cream of tartar to the syrup, raise the heat and boil it to 116°C/240°F. Add the lemon juice and continue boiling until the syrup reaches the hard-crack stage, 154°C/310°F. Remove the pan from the heat, dip the base briefly in cold water, then pour the syrup out onto the prepared worksurface. 4 Allow the syrup to cool a little until it stiffens at the edges and begins to form a skin. Use an oiled palette knife to lift one edge of the hardening puddle and fold it into the centre. Fold over the opposite edge to cover the double layer, making a three-layered rectangle.
4. Working quickly, use oiled scissors to cut the barley sugar into narrow strips. Twist each into a curly stick and set aside on the oiled surface to harden properly.
5. Wrap each piece of barley sugar individually in waxed paper or cellophane and store in an airtight container.

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