Barley Sugar Recipes

BARLEY CANDY

Steps:

• In a saucepan, combine sugar, corn syrup, and water. Cook over high heat until mixture boils and reaches 300 degrees F. Remove from heat and allow to stand until bubbles have settled. If desired, add 1 to 2 drops of a flavored oil (lemon, peppermint, orange, spearmint) and 1 drop of food coloring. Note: work quickly and limit stirring. As recipe begins to cool it will solidify rapidly.
• Pour into candy molds sprayed with cooking spray. Keep mixture warm on a double boiler. If mixture begins to harden, and becomes thick, it may be warmed in a microwave for a few seconds. When candies are cooled, store in an airtight container or pack individually.
• Hard candy molds may be purchased at most cake decorating and party supply stores.

BARLEY SUGAR

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.

TRADITIONAL CRACKED CORN MOONSHINE RECIPE

Steps:

• Pour six gallons of filtered water into your large pot and heat to 165°F. Once you have reached 165°F, turn off the heat and add your cracked corn.
• The reason that you need to have your corn ground is that it needs to release its starch. Once you have added your corn, stir it for about 20 seconds every 5 minutes. Monitor the temperature. Once it lowers to 150°F you can add the crushed barley. Stir so it is well incorporated.
• Malted barley is an important ingredient because its enzymes are necessary to convert your starches into sugar. After you have added your barley and stirred your mash you can turn off the heat. At this point, we want to cool our mash to room temperature or 70°F.
• At this stage, it is not necessary to strain your mash. However, we find it easier to strain our mash using a cheesecloth and clean hands (to squeeze it out) once our mash is cool. Otherwise, you can strain your mash after fermentation using the same method.
• Temperature plays an important role in making moonshine. Before adding your yeast, you need to make sure your mash has cooled to 70°F. As well as the correct temperature, your mash needs oxygen for the fermentation process.
• With a large recipe like this one, you will need to pour your mash between your fermentation bucket and your pot about 5-10 times in order to aerate it. This process will provide the oxygen necessary to help the yeast do its work. Once you have aerated your mash (finish with the mash in your fermentation bucket) and add your yeast. Place an airtight lid and airlock in place.
• Let it ferment in an area with a constant temperature between 70°F and 75°F for about 10-14 days. Watch your airlock for a cease in activity for about two days before distilling
• Run your still as per its instructions. For information on how to fractionate your run, check out our How to Make Moonshine Guide.