Sec. 515.500 Barley Sugar - Definition, and Barley Sugar Candy (CPG 7105.07)
BACKGROUND:
Available information indicates that when sugar is heated to 160oC. (320oF.) it melts
without loss in weight, and congeals on cooling, to a transparent amorphous yellowish mass
which becomes gradually opaque on the surface from the formation of minute crystals, and
that the resulting product is sometimes referred to as barley sugar. A second source of
information states that when rock candy is heated to 185oC. (365oF.), it melts into a
viscid, liquid, which on being suddenly cooled forms a transparent mass called barley
sugar.
It is apparent that the term barley sugar is being loosely applied to a product which
is not now prepared even in part from barley. We doubt that the term has a derived meaning
which would make it understandable to the purchaser, although it may be understood by
sugar technologists.
POLICY:
We are therefore inclined to discourage the use of the terms barley sugar and barley sugar candy as it is proposed to use them, since they appear to be ambiguous. However, we have made no investigation of consumer understanding of these terms and can advise interested persons only that the responsibility for their use rests upon the manufacturer of the products.
Issued: 10/1/80