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Recipe: Barley Sugar

Barley Sugar

  • Difficulty: easy
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A classic simple hard candy.

Traditionally, this candy was made by boiling barley in water and straining, then adding the sugar. Any real (not artificial) flavour extract can be used instead.

Ingredients

  • 3 cups white sugar
  • 2 cups water
  • 1 tsp cream of tartar
  • a couple drops of your favourite flavour extract, or 1 tbsp of lemon juice.

Directions

  • Heat all ingredients until they reaches 310F on a candy thermometer and then remove from heat.
  • Pour into a buttered baking sheet and cool until it can be handled, then cut into shapes or roll pieces into sticks. (Or, if you have access to metal candy molds, you can use then instead.)
  • Store in an air-tight container.
  • Enjoy!
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Recipe: Sponge Toffee

Sponge Toffee

  • Difficulty: easy
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One of the easiest and most impressive candies to make.

Our own version of a very traditional recipe.

Ingredients

  • 1 cup white sugar
  • 1 cup dark corn syrup
  • 1 tbsp white vinegar
  • 1 tbsp baking soda

Directions

  • Heat sugar, corn syrup and vinegar until it reaches 300F on a candy thermometer and then remove from heat.
  • Sprinkle in baking soda, stirring as you add (to avoid clumps).
  • Pour onto a buttered baking tray and let cool.
  • When completely cold, break into pieces and store in an airtight container.
  • OPTION: Drizzle melted chocolate over your pieces of sponge toffee and let cool.
  • Enjoy!
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Recipe: Molasses Taffy

Molasses Taffy

  • Difficulty: Medium
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A great introduction to making taffy.

Our own version of a very traditional recipe.

Ingredients

  • 1 cup molasses
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1 tbsp butter
  • 1 tbsp white vinegar
  • 1/2 cup water
  • 1 tsp baking soda

Directions

  • Before you start, gather some supplies you’ll need later: butter a baking sheet, cut out wax paper squares and butter the blades of a pair of kitchen scissors.
  • Heat all ingredients except butter and baking soda until it reaches 255F on a candy thermometer and then remove from heat.
  • Stir in butter and sprinkle in baking soda, stirring as you add (to avoid clumps).
  • Pour onto a buttered baking tray and let cool until you can pick it up. (It’s easier to work the hotter it is, so don’t wait too long.)
  • Cover your hands in butter and then pull taffy by twisting and stretching it, and then folding in half. Repeat this motion until the taffy becomes lighter in colour. (If hot enough, the taffy will want to sag and stretch on it’s own.)
  • When ready, form into a rope 3/4″ wide and cut into chunks with kitchen scissors. (Make sure you butter the blades beforehand!)
  • Wrap in squares of wax paper and twist both ends to close. Store in an airtight container.
  • Enjoy!