Barley Candy Recipes

Steps:

• Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Steps:

• Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.
• After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.

Steps:

• Dissolve sugar in water then add rind of the lemon and cream of tartar.
• Cook to 240°F or soft-ball stage.
• Remove lemon rind.
• Add strained juice from the lemon and cook to 310°F or hard-crack stage being careful that syrup does not burn.
• Pour into a buttered tray.
• When it starts to set cut into strips.
• When cool enough to handle, twist strips and place in fridge to set.