Barley Candy Recipes
BARLEY SUGAR
Make and share this Barley Sugar recipe from Food.com.
Provided by Nuttie Moo
Categories Candy
Time 50m
Yield 1 batch, 40 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve sugar in water then add rind of the lemon and cream of tartar.
- Cook to 240°F or soft-ball stage.
- Remove lemon rind.
- Add strained juice from the lemon and cook to 310°F or hard-crack stage being careful that syrup does not burn.
- Pour into a buttered tray.
- When it starts to set cut into strips.
- When cool enough to handle, twist strips and place in fridge to set.
Nutrition Facts : Calories 58.8, Sodium 0.4, Carbohydrate 15.3, Fiber 0.1, Sugar 15
CLEAR TOY CANDY
Clear toy candy is best made when the weather is cold, as any humidity in the air may cloud the finished piece. If you don't have the traditional molds, try making the candy into lollipops. - Gina Napoli Harrisburg, PA
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Brush candy molds with oil or coat lightly with cooking spray. If using two-piece molds, close and secure with rubber bands or clamps. If using molds with stick holders, insert sticks. Place molds on a greased baking sheet. , In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 250° (hard-ball stage). If desired, add several drops of food coloring (do not stir; mixture will blend as it cooks). Continue cooking until a thermometer reads 300° (hard-crack stage); remove from heat., Allow bubbles to subside, 1-2 minutes. Pour into prepared molds. Cool completely, about 5 minutes. Remove candy from molds. Store in an airtight container at room temperature.
Nutrition Facts :
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- Beef Barley Vegetable Soup. "Threw the all the ingredients in the crockpot except the barley from the start," says reviewer BEBOC. "Cooked for 12 hours on low and added barley for the last half hour on high.
- Beaker's Vegetable Barley Soup. Barley makes this vegetable soup as filling as it is nutritious. Reviewer Carrie says, "This is a great hearty soup with lots of flavor!
- Barley Risotto Primavera. "Easy to make and bursting with flavor, this risotto uses barley instead of rice for an extra nutritional punch," says recipe creator Jen.
- Kerry's Beany Salad. This nutritious and colorful salad makes a great weekday lunch or potluck addition. "This is fantastic," says reviewer Susan Yeatts.
- Sausage Barley Soup. Reviewer SMIDGEN describes this recipe as, "a wonderful cold weather dish that tastes as good as it smells when cooking!"
- Chicken Vegetable Barley Soup. Use leftover chicken to make tonight's warm and comforting barley soup. "It's an unexpected combination (the almonds with the veggies and the barley) that is delicious and leaves you very satisfied," says reviewer DANIEDB.
- Tomato Barley Soup. This budget-friendly soup is guaranteed to become a part of your regular dinner rotation. "I didn't have fresh tomatoes so just stuck with canned," says reviewer thebrokedown.
- Brussels Sprouts and Barley Soup. Reviewer cookie_cooker says, "So many of my favorite veggies & nutrient super stars are in this soup!" This hearty soup is chock full of veggies including green beans, turnips, leeks, carrots, bell pepper, and Brussels sprouts.
- Ash-e-jow (Iranian/Persian Barley Soup) "My best friend is Persian, and I love the rich flavour of Persian food," says reviewer pinkypink. "This soup is great and full of flavor.
- Barley Bake. "When I serve it as a main dish, I double the amount of mushrooms, that really gives it a meaty flavor without the meat," says reviewer Frann R. "Leftovers are good cold for summer outings."
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