SC - Yellow Man

[Tara Sersen]

Forgive me for being clueless (ask Ras - it's a normal state of being
for me ;) but, what exactly is golden syrup?  I assume it's a sugar
syrup of some sort, but what is significant about it?  

Magdalena

Christine A Seelye-King wrote:
> 
> >From: Phil & Susan Troy
> >I _am_, though, aware of an Irish candy (or at least I found it in an
> >Irish cookbook) called, I believe, Yellow Man, which involves very
> >lightly caramelized sugar (or maybe it's brown sugar cooked to some
> >variant on the crack or candy stage) with vinegar and baking soda, so
> >it fizzez to a foam as it cools and hardens. To me this sounds like
> >something that might have  been sold at fairs in the late 19th century
> >at the earliest.
> 
> Oh, this is sooo cool!  I just got back with all of these cookbooks from
> GB, and I have not even had a chance to look through them, and here is
> another recipie that is from them.
> Yellow Man is a traditional candy served at Ol' Lammas Faire, held in
> Ballycastle, North Ireland.  The faire itself dates from 1606, and is one
> of Ireland's oldest traditional faires.  (Held August 1st = Lammas)
> Although bicarbonate of soda (baking soda) was introduced in the
> nineteenth century, so this candy is not period in this form, it might
> have forerunners, who knows?!
> 
> YELLOW MAN
> 
> 1 oz butter
> 8 oz brown sugar
> 1 lb. golden syrup
> 1 dessertspoon water
> 1 teaspoon vinegar
> 1 teaspoon bicarbonate of soda
> 
> Melt the butter in a saucepan, then add the sugar, golden syrup, water
> and vinegar.  Stir until all the ingredients are melted, then boil until
> the mixture reaches the 'hard crack' stage: 290 degrees F.  This can be
> tested by dropping a little of the mixture into cold water, leaving for a
> moment, then picking it up between the finger and thumb.  When the finger
> and thumb are separated, the thread fromed between them should break
> sharply.  Stir in the bicarbonate of soda, when the mixture will foam up
> and then pour on to a greased, heatproof slab, turning in the edges with
> a palette knife.  When cool enough to handle, pull with buttered hands
> until pale in colour.  When completely hardened, break into rough pieces.
> 
> 
> Traditionally sold at Lammas Faire in County Antrim, where chunks were
> chipped off from a large block and sold to customers.
> 
> From:
> Favorite Irish Recipies
> Traditional Fare from the Emerald Isle
> J. Salmon Ltd., Sevenoaks, England.
> 
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- -- 
Tara

tsersen at browser.net   lorax at tulgey.browser.net

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- -Catullus
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