How to Make Homemade Sucre d'Orge with Barley Sugar Twists

Simple Summary

Sucre d'Orge with Barley Sugar is a delightful French candy that combines the classic flavors of barley sugar with the elegance of hand-pulled sugar. This traditional confection offers a nostalgic taste and a beautiful, translucent appearance.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including cooling)
• Servings: Makes approximately 24 candy sticks
• Difficulty: Intermediate

Ingredients

• 2 cups granulated sugar
• 1/2 cup water
• 1/4 cup light corn syrup
• 1/4 teaspoon cream of tartar
• 1 teaspoon barley malt extract
• 1/4 teaspoon natural orange extract (optional)
• Food coloring (red or green, optional)

Instructions

1. Line a baking sheet with parchment paper and set aside.

2. In a medium saucepan, combine sugar, water, corn syrup, and cream of tartar. Stir gently to combine.

3. Place the saucepan over medium heat and insert a candy thermometer. Cook without stirring until the mixture reaches 300°F (hard crack stage), about 15-20 minutes.

4. Remove from heat and quickly stir in the barley malt extract and orange extract (if using).

5. Pour half of the mixture onto the prepared baking sheet. If desired, add a few drops of food coloring to the remaining mixture in the pan and stir quickly to incorporate.

6. Allow the sugar mixture to cool for about 2-3 minutes until it's safe to handle but still pliable.

7. Using gloved hands, begin to pull and fold the sugar, working quickly to incorporate air and create a glossy sheen. Repeat this process for both colored and uncolored portions.

8. Once the sugar becomes opaque and harder to pull, start forming it into long, thin ropes.

9. Twist the colored and uncolored ropes together, then cut into 4-6 inch lengths.

10. Shape each piece into a traditional candy cane or stick shape.

11. Allow the candies to cool completely at room temperature for about 1 hour before packaging or serving.

Chef's Notes

• Work quickly once the sugar reaches the correct temperature, as it will start to harden as it cools.
• If the sugar becomes too hard to work with, you can reheat it briefly in the microwave to soften.
• For a traditional look, use red or green food coloring, or experiment with other colors for special occasions.
• Store the candies in an airtight container at room temperature for up to 2 weeks.
• Be extremely careful when handling hot sugar syrup to avoid burns.

Nutritional Info

Per candy stick (approximate):

• Calories: 70
• Carbohydrates: 18g
• Sugar: 18g
• Protein: 0g
• Fat: 0g
• Sodium: 1mg

While these candies are high in sugar, they are fat-free and can be enjoyed as an occasional treat. The barley malt extract provides a small amount of B vitamins and minerals.

Serving Suggestions

• Package Sucre d'Orge in clear cellophane bags tied with ribbons for beautiful homemade gifts.
• Serve alongside a cup of hot tea or coffee for an elegant after-dinner treat.
• Use as a festive stirring stick for hot chocolate or mulled wine during the holiday season.
• Crush the candies and use them as a decorative topping for cakes, cupcakes, or ice cream.
• Display in a vintage glass jar on your dessert table for a charming, old-world touch to your decor.