Barberry to sort, wash.

To prepare the syrup. Barberry cover with water, bring to boil, boil 10 minutes on slow fire. Leave to cool.

Drain, put on fire, add sugar.

Cook over low heat, stirring occasionally, in a thick-walled container. Boil down about half.

The ideal option would be the Soviet molds for candy. Since I don't have them by trial and error I settled on this version. In a deep bowl, pour very cold water overcooked. Pour a spoonful of the thick syrup in water, it will sink to the bottom. To wait no more than 30 seconds. gently with your hands to remove the already cooled down, but still plastic mass out of the water, to give any shape. To hands does not stick.

A plate cover with cling film, put the candy away in the cold until fully cured.

Slightly sweet, but the taste of barberry pronounced.