Description
A glassy, twisted sugar confection made by controlled caramelization of sucrose with barley water.
Technical
Sucrose (C₁₂H₂₂O₁₁) undergoes pyrolysis at ~170°C, forming caramelan (C₂₄H₃₆O₁₈) and other polymers. Barley water (historically containing amylase enzymes) prevents crystallization during pulling.
Culinary Significance
Serves as both decorative hard candy and traditional throat soothing lozenge due to slow dissolution.
Science
Primary Reaction
Maillard polymerization
Parameters
Temperature
168°C optimal
160°C to 175°C range
Time
8 min
5 min – 12 min
Equipment
Copper sugar kettleMarble slabPulling hooks