Barley Sugar This is an ancient sweet originally made from hot sugar syrup and an extract of barley to colour it. Barley - 250g (9 oz), hulled Water - 5 litres (9 pints) Sugar - 1 kg (2¼ lb), warmed Gently cook the barley in the water for 5 hours. Strain the jelly-like liquid and return it to the pan. Add the sugar, stir over a gentle heat until dissolved. Boil the mixture until it just reaches the hard crack stage, 150 °C (300 °F). Pour the mixture over an oiled marble slab. As soon as the mixture begins to cool, cut it into long strips and twist them. Back To Recipe Index. Back To My Main Page.