Barley Sugar -
From the FDA - 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. (365F.), 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.
Cream Of Tartar
- Potassium bitartrate, also known as potassium hydrogen tartrate.
It is an acidic powder that keeps sugar syrups from crystallizing. It is
a byproduct of the wine making industry.
Corn Syrup - A sweet syrups used as modern replacement for cream of
tarter. It is made of cornstarch that have been converted by
enzymes. It prohibit crystallization of sugar while cooking. When Karo
first came to the market in 1902¹ it was corn syrup (today it contains
high fructose corn syrup).
1. History of Karo