Barley Sugar Drops
Ingredients
Directions
Prepare a large sheet of paper with a smooth layer of sifted loaf sugar.
Pour the boiled sugar from a ladle with a fine lip onto the sifted sugar in drops no larger than a shilling.
Once cold, fold each drop separately in white paper.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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