barley sugar

A snowman holding a barley sugar stick

Barley sugar (or barley sugar candy) is a traditional variety of British boiled sweet, or hard candy, yellow or orange in colour with an extract of barley added as flavouring. It is similar to hard caramel candy in its texture and taste.

History

The etymology is uncertain, but it is said to be that during various French/English wars "burnt sugar" (sucre brûlé) was brought by the French to England, and mistranslated as "barley sugar"; the name was then reimported to France as sucre d'orge as the literal translation (orge meaning "barley"). So both French and the English speakers call it barley sugar although its content of barley (in the form of barley water) is trivial.^{[citation needed]}

Barley sugar was made in the 17th century by boiling down refined cane sugar with barley water, cream of tartar, and water. A recipe was created in 1638 by the Benedictine monks of Moret-sur-Loing, France, and there is a "Barley Sugar Museum" (Le Musée du Sucre d'Orge) in the town.^[1].

During the 18th century metal molds were used to create the shapes known as Barley Sugar Clear Toys, a popular Victorian Christmas treat. Many modern confectioners^[2] make barley candy without barley allowing the name to become a euphemistic term.^[3] The FDA discourages calling a product "barley sugar" or "barley candy" unless the product actually includes barley.^[4]

Barley sugar candy

Barley sugar candy differs from barley sugar by the presence of corn syrup and the absence of cream of tartar. This recipe increases the stability of the candy, improves the durability, and prevents liquefaction. Traditionally barley candy was used to soothe sore throats and calm upset stomachs.

40 Hour Famine

Barley sugars are the only food allowed to be eaten in the Australian 40 Hour Famine, an annual event which draws attention to world hunger. A single barley sugar is allowed to be consumed once every 4 hours during the 40 Hour Famine^{[citation needed]}.

References

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