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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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bullseye a traditional British hard boiled sweet, round and with a swirly pattern of brown or black and white. The syrup may be made with brown sugar, cooked to the soft crack stage and divided into unequal parts. The smaller part is pulled to make it white and opaque. The larger is flavoured with an acid mixture, such as lemon juice and tartaric acid, so that it remains a clear brown. The two syrups are recombined briefly, pulled into a strip, cut up, and rolled. Alternatively, separate batches of syrup, one of which is coloured, can be made.