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Barnier - Fruit Lollipops In Gift Tin - 5.6 oz.
Regular price $20.00 USDRegular price
About Barnier
- Based in
- Saint-Étienne-du-Rouvray (Rouen), France
- Founded
- 1885
- Known for
- hard candies, berlingots and fruit-filled sweets
Barnier traces its start to an 1885 sweet shop known for violet and poppy candies. The company now works from a factory on rue de la Chênaie in Saint-Étienne-du-Rouvray, near Rouen, built in 1968 and bought by Pascal Zundel in 2017. It makes about 400 tonnes of candy a year, including berlingots, caramels, lollipops and filled sweets.
Sugar syrup is cooked to around 140°C to drive off almost all of its water, then stretched by machine, rolled into a rope and cut. Some shaping is still done by hand on a cold work surface. Colors and flavors come from fruits, vegetables and spices such as pumpkin and paprika.
Barnier questions
Why are Barnier candies hard?
Barnier cooks sugar syrup to about 140°C (284°F), boiling off around 98 percent of its water. The less water left in cooked sugar, the harder and more brittle it sets as it cools, which is why the same sugar can become soft caramel at a lower temperature or a hard candy at a higher one.
What is a berlingot?
A berlingot is a small French hard candy shaped like a tetrahedron, a pyramid with four triangular faces. Sugar is cooked without letting it caramelize, flavored, then stretched while still warm into a rope. The rope is cut with knife strokes at right angles, with a quarter turn between them, which gives the candy its four-sided shape. Barnier makes them alongside its other sweets.
