How to make rhubarb and custard boiled sweets

01/05/2018 19:29

Rhubarb and custard sweets…a favourite of many! And, what’s more, two ingredients you DON’T need when making your rhubarb and custard sweets at home is (1) Rhubarb and (2) Custard.


We thought not! If you are looking to make your very own homemade rhubarb and custard sweets (perfect for presents and parties), then read the following method and give it a whirl!

Don’t worry! Despite the lack of rhubarb and custard, you won’t be disappointed.

Here’s the ingredients you’ll need:

2 tsp citric acid

1 vanilla pod

3–5 drops of red food colouring

450g (1lb) granulated sugar

150ml (¼ pint) water

½ tsp cream of tartar

1 tbsp liquid glucose

Caster sugar, for dusting


  1. Preheat the oven to 120C.
  2. Stir the granulated sugar, water, cream of tartar and liquid glucose in a saucepan over a medium heat.
  3. Stir and heat until the sugar is dissolved.
  4. When boiling, remove the sugar crystals that are stuck to the inside of the pan above the mixture.
  5. Allow the mixture to bubble a lot and don’t stir it, until it reaches 143C.
  6. Remove the pan from the heat.
  7. Stir in the citric acid.
  8. Keep the saucepan on a low heat.

Making the ‘custard’

  1. To make the ‘custard’, scrape the seeds from the vanilla pod on to a silicone mat, then pour half the mixture from the pan over them.
  2. Pull the sugar for about 10 minutes until the candy has a glossy texture. You will have to be quick as sugar cools quickly!
  3. When the mixture is at the desired consistency, place it in the oven to keep warm.

Making the ‘rhubarb’

  1. To make the ‘rhubarb’, pour the remaining sugar syrup on to a silicone mat. Leave to cool it to cool for about 10 minutes until it is cool enough to pick up.
  2.  Add the food colouring to the mixture and pull the sugar again.

Putting it all together

  1. Take the ‘custard’ from the oven and roll both colours into cylinders, about the same size.  
  2. Place one on top of the other and roll them into one single cylinder, stretch it out until it is the required thickness.
  3. Now cut the cylinders into 2.5cm (1in) using strong kitchen scissors. Shape the sweets and roll them in caster sugar while they’re still warm.
  4. Allow the sweets to set for 1–2 hours.
  5. Store the sweets in an airtight container.

Recipe taken from The Vintage Sweets Book by Angel Adoree, Mitchell Beazley, £12.99.

Rhubarb and custard sweets available from Appleton Sweets

If you don’t fancy making your own rhubarb and custard sweets, don’t sweat it! We’ve got loads of Rhubarb and Custard sweets available from Appleton Sweets.

Here are just a few of our kick-ass rhubarb and custard delights.

Haribo Rhubarb and Custard                                        

Barnett’s Rhubarb and Custard

Maxons Rhubarb and Custard Wrap 


Tilley’s Rhubarb and Custard


Posted By Matt Appleton
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