BARLEY SUGAR TWISTS

Every ones favourite sweet and a handy source of energy on a long hike or just on a busy day,it certainly tastes a lot better than those awful energy drinks that are so popular at the moment.


The ingredients are so simple that most households would .I feel sure have them in their pantry or store cupboard.

1lb granulated sugar

quarter of a pint of water

quarter of a teaspoon of cream of tartar

1 tablespoon of golden syrup

juice of 1 lemon.

Put the sugar and water in a heavy bottomed pan and heat very gently,until all the sugar has dissolved.

Remove from the heat then stir in the cream of tartar and the golden syrup, Boil until the mixture forms a hard ball when dropped into cold water,119oC on a sugar thermometre. Reduce the heat and boils gently until a little of the mixture dropped in to cold water forms a (hard crack) 154oCon a sugar thermometre.

Remove from the heat and place the pan in to cold water for 5 seconds to cool the mixture then carefully stir in the lemon juice and pour the mixture in to a greased Swiss roll tin.


When firm enough to handle cut in to strips, twist and place on a cold oiled surface to harden.

Wrap in greaseproof pare and store in an air tight tin.

Smaller sweets can be made by cutting the twists in to pieces before they set hard.