to an oiled slab, add a little saffron-yellow or other colouring ingredient, and flavour to taste. Any flavouring substance may be used, but it should agree with the colour of the candy; thus red should be flavoured with raspberry essence, yellow with pineapple, etc. Add also a pinch of tartaric acid and the golden syrup, work well in, fold up, then pull over an oiled hook, and cut into squares.
2284.—BARLEY SUGAR.
Ingredients.—1 pint of clarified syrup No. 2231, 1 teaspoonful of lemon-juice, 5 drops of essence of lemon, saffron-yellow.
Method.—Boil the prepared syrup to the "large crack," add the lemon-juice and lemon-essence, and reboil until it acquires a little colour. Now add a few drops of saffron-yellow, and pour at once on to an oiled slab. When cool, cut into drops about 6 inches long and 1 inch wide, and twist them. Keep in air-tight tins.
2285.—BARLEY SUGAR. (Another Method.)
Ingredients.—2 lbs. of loaf sugar, 1 pint of water, ½ a teaspoonful of lemon-juice, a pinch of cream of tartar, essence of lemon, saffron-colouring.
Method.—Dissolve the sugar in the water, boil to the "small ball" degree (see No. 2271), and add the lemon-juice. Continue boiling to the "large crack," add a few drops of saffron-yellow, flavour to taste, and turn on to an oiled slab. When cool, cut into narrow strips, twist them into a spiral form, and when perfectly cold store them in air-tight tins or boxes.
2286.—BURNT ALMONDS.
Ingredients.—1¾ lb. of granulated sugar, 1 lb. of almonds, cold water.
Method.—Blanch the almonds and dry them thoroughly in a cool oven. Put 1 lb. of sugar and 1½ gills of water into a stewpan, bring to the boil, then add the almonds, and boil gently by the side of the fire. When the almonds make a slight crackling noise, remove the pan further from the fire, stir until the sugar granulates, then turn the whole on to a coarse sieve. Shake well, put the sugar that passes through the sieve into a stewpan, add to it 1½ gills of water and the remaining ¾ of a lb. of sugar, and let it boil to the "soft ball" degree. Now add the almonds, which should in the meantime have been kept warm, stir until well coated, but at the first inclination they show of sticking together, remove them from the fire, and place them on the sieve as before. The second coating of sugar is frequently coloured and flavoured according to individual taste.
