Barley Sugar - cooking recipe

Ingredients

3 cups sugar
2 cups water
1 lemon
1 teaspoon cream of tartar

Preparation

Dissolve sugar in water then add rind of the lemon and cream of tartar.
Cook to 240\u00b0F or soft-ball stage.
Remove lemon rind.
Add strained juice from the lemon and cook to 310\u00b0F 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.