Barley sugar sweets have an amber quality that can be opaque or translucent. The name is misleading since the candies do not contain barley. Originally, the name may have come from the fact that some preparations actually contained barley. Some suggest that the name is derived from the words “sucre brûlé” (burnt sugar) which became “sugar barley” in English.
What we do know is that the recipe that was created in 1638 by Benedictine monks at Notre-Dame des Anges in France, who discovered that an extract of pearl barley coloured and flavoured cooked cane sugar (and they added vinegar to stop the sugar from crystallizing).
The monks used it to soothe the sore throats of those who were charged with reading sermons.
BBR has taken this divine inspiration to new heights with its delicious sweets.