Barley Sugar

Directions

1. 1
   Dissolve sugar in water then add rind of the lemon and cream of tartar.
2. 2
   Cook to 240°F or soft-ball stage.
3. 3
   Remove lemon rind.
4. 4
   Add strained juice from the lemon and cook to 310°F or hard-crack stage being careful that syrup does not burn.
5. 5
   Pour into a buttered tray.
6. 6
   When it starts to set cut into strips.
7. 7
   When cool enough to handle, twist strips and place in fridge to set.