Barley Sugar

This is Francatelli’s recipe, 1862


  • Loaf sugar 1 lb.
  • water 3 gills
  • lemon 1
  • essence of lemon a few drops oil of almonds
  • a marble slab
  • a sugar boiling thermometer.


  1. Put the sugar with the water on the fire to boil.
  2. Skim it; and
  3. Boil it to the crack degree (310°–315° F.).
  4. Add the juice of the lemon and a few drops of lemon essence.
  5. Give the sugar a boil.
  6. Cool the bottom of the pan in cold water.
  7. When the first heat has subsided, pour the sugar on a marble slab very slightly smeared with oil of almonds.
  8. As the sugar spreads, lift it up all round in a heap with a knife.
  9. As soon as it has cooled a little, cut off portions the size of a finger.
  10. Roll them in the form of round sticks.
  11. Twist them so as to resemble cords.
  12. Place them on a baking sheet slightly oiled, to become cold and stiff.