Barley-Sugar

Instructions

1. Add to three pounds of highly-refined sugar one pint and a quarter of spring water, with sufficient white of egg to clarify it in the manner directed in the last page but one.
2. When it begins to whiten and to be very thick, pour to it a dessertspoonful of the strained juice of a fresh lemon.
3. Boil it quickly until it is at the point which she has indicated above (that is, the barley-sugar point of the sugar-boiling receipt).
4. A few drops of essence of lemon may be added to it, just as it is taken from the fire.
5. Pour it on to a marble slab, or on to a shallow dish which has been slightly oiled or rubbed with a particle of fresh butter.
6. When it begins to harden at the edges, form it into sticks, lozenges, balls, or any other shapes at pleasure.
7. While it is still liquid it may be used for various purposes, such as Chantilly baskets, palace bonbons, croquantes, cerises au caramel, and the like: for these, set the vessel containing it into a pan of water, and liquefy it again with a very gentle degree of heat should it cool too quickly.
8. As it soon dissolves if exposed to damp, put it into very dry canisters as soon as it is cold, and keep these in a dry place.
9. Proportions: best sugar, 3 lbs.; water, 1-1/4 pint; white of egg, 1/4 of 1; lemon-juice, 1 dessertspoonful.
10. Acton's footnote on croquantes: they are formed of small cakes, roasted chestnuts, and various other things, just dipped singly into the barley-sugar, then arranged in good form and joined in a mould, from which they are turned out for table.