Barley Sugar Drops

Barley Sugar Drops is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic sweet (candy) of sugar heated until melted and cooked to setting point that's flavoured with lemon juice, cooled in drops on on greaseproof paper before being wrapped in the paper and stored. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Sugar Drops.

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Makes:

20+

Rating:

Tags : British Recipes

This is a classic recipe for a Victorian version of Barley Sugar Drops that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

BARLEY SUGAR DROPS.—Clarify and boil sugar as for barley sugar, and boil with it the thinly pared rinds of one or two lemons. Have ready a large sheet of white paper, covered with a uniform layer of sifted sugar. Pour out the boiled sugar in drops the size of a shilling; when cold, fold them separately in paper, and twist it at the end.

Modern Redaction

Ingredients:

500g sugar
2 tbsp lemon juice

Method:

Add the sugar to a pan and bring to a boil, without stirring. Stir in the lemon zest and continue boiling until the sugar reaches the Hard Crack Stage (when you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are brittle and will shatter).

Line a baking slab with greaseproof (waxed paper) then take the sugar syrup off he heat and pour drops about 2cm in diameter onto the paper. Allow to cool and when completely cold fold them in the paper then twist the ends to seal. Store in an air-tight jar.

Find more Traditional Victorian Recipes Here