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Have everything in place. Prepare the baking pan by covering in parchment paper or oil a marble slab. Keep the heat low and be aware that it's easy to burn barley, so keep a regular check on the water level. It will look like white jelly. Then return it to the pan. Then add it to the pan and stir until it is dissolved, over a gentle heat.   Twist as you cut, to form the traditional twisted barley shape. Once hardened, they can be wrapped individually in cellophane or place on wax paper inside an airtight tin.
Assemble the ingredients and items needed before starting. Cook the hulled barley in the water gently for 5 hours. Strain the liquid. Warm the sugar. Boil the mixture until the temperature reaches 156ºC/310ºF, the hard crack stage. Pour the candy syrup over the lined tray or oiled slab. Once the barley sugar has cooled enough to touch, immediately cut it into long strips using lightly oiled scissors. Leave the strips to harden.