History
The etymology is uncertain, but it is said to be that during various French/English wars "burnt sugar" (sucre brûlé) was brought by the French to England, and mistranslated as "barley sugar"; the name was then reimported to France as sucre d'orge as the literal translation (orge meaning "barley"). So both French and the English speakers call it barley sugar although its content of barley (in the form of barley water) is trivial.
Barley sugar was made in the 17th century by boiling down refined cane sugar with barley water, cream of tartar, and water. A recipe was created in 1638 by the Benedictine monks of Moret-sur-Loing, France, and there is a "Barley Sugar Museum" (Le Musée du Sucre d'Orge) in the town.
During the 18th century metal molds were used to create the shapes known as Barley Sugar Clear Toys, a popular Victorian Christmas treat. Many modern confectioners make barley candy without barley allowing the name to become a euphemistic term. The U.S. Food and Drug Administration (FDA) discourages calling a product "barley sugar" or "barley candy" unless the product actually includes barley.
Barley sugar was often made into small spiral sticks, and the name is therefore sometimes used for the Solomonic column in architecture, and twisted legs and spindles in furniture, stair bannisters and other uses.
Read more about this topic: Barley Sugar
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