Horace usually does the cooking but I found this recipe for Barley sugar so I just had to try it
3 cups granulated sugar
(brown for golden colour or white sugar for barley twists that look like icicles).
half of one egg white
1/2 pint of water
teaspoon of lemon juice
Saucepan, two spoons, a cold saucer of water and some oiled grease proof paper.
Follow the steps below
1. Put the water, sugar and egg into the saucepan. Stir until sugar has dissolved and bring to the boil.
2. Skim off the scum – discard this.
3. Now change spoons! Re boil the mixture, not too violently for about 10 – 15 minutes. It should become thicker. Boil until a drop of the mixture goes brittle when dropped onto a cold saucer of water.
4. Let it stand for a minute then add the lemon juice and pour the mixture onto your grease proof paper. Cut into strips as it begins to set but is still soft enough to twist.
Tips : Don’t boil the mixture too violently make sure no grains of sugar are left on the side of the pan at the dissolving stage.