Sweet as Sin "She is obviously passionate about her mission to place candy in an historical and cultural context." "Portland Book Review" wrote: "The book is full of research and black and white photos, but lacks much in true substance." Sweet as Sin Sweet as Sin: The Unwrapped Story of How Candy Became America’s Pleasure is a 2016 nonfiction book written by Susan Benjamin. It focuses on the history of candy and its importance in American culture. The book details the history of the birth of sweets from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of
Barley sugar saffron for colouring. A modern recipe uses sugar, water, lemon and cream of tartar. A cookbook published in Chicago in 1883 includes a recipe specifically for molded candy: "222. Candy for Christmas Toys, Etc." An 1818 recipe for clear toy candy has been republished. Barley sugar Barley sugar (or barley sugar candy) is a traditional variety of boiled sweet (hard candy), often yellow or orange in colour, which is usually made with an extract of barley, giving it a characteristic taste and colour. The OED describes it as "a confection, usually in twisted sticks, made from sugar, formerly by boiling