Boil some clarified loaf sugar to the crack or caramel degree, using a little acid to prevent its graining: pour it out on a marble slab, which has been previously oiled or buttered. Four pieces of iron, or small square bars, are usually employed to form a sort of bay to prevent the sugar running off the stone, which is necessary in large casts. When the edges get set a little, remove the bars, and turn them over into the centre. This is occasionally flavoured with lemons. When it is required, pour a few drops of the essential oil of lemons in the centre, before the edges are folded over, then cut it into narrow strips with a large pair of scissors or sheep-shears. When nearly cold, twist them, put them into glasses or tin boxes, and keep them closed to prevent the access of air. It is seldom boiled higher than the crack, and saffron is used to make it the colour of caramel.

This derives the name of barley sugar from its being originally made with a decoction of barley, as a demulcent in coughs, for which it is now most generally used.