Turkish · Dessert
Sugar Rope Candy
A Turkish köme-style sugar rope candy in which walnut halves threaded on a string are submerged in hard-crack sugar syrup and left to crystallise into a glossy amber casing. The syrup hardens around the nuts into a rustic, chewy-crisp shell, giving a candy that is equal parts nut and sugar shell, traditionally sold from jars at Turkish markets and fairs.
$0
15 minsPrep
10 minsCook
205 minsTotal
MediumLevel
Nutrition per serving
206Calories
1.4gProtein
5.9gFat
39.1gCarbs
35.3gSugar
0.6gFiber
1mgSodium
0mgChol
0.6gSat Fat
43mgPotassium
9mgCalcium
0.3mgIron
0mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Thread walnut halves onto a length of clean cotton string using a needle, spacing them evenly, and hang the string so it can be dipped straight down into a narrow jar or tall glass.
2
Combine the sugar, water and lemon juice in a small heavy pan and set over medium heat, stirring just until the sugar dissolves.
3
Once dissolved, stop stirring and boil the syrup, brushing down the pan sides with a wet pastry brush, until a thermometer reads 150C (hard-crack stage).
4
Mix the cornstarch with a splash of water to a thin paste and brush it lightly over the walnut-strung string, then let it dry for a minute so the syrup grips evenly.
5
Remove the syrup from the heat and let the bubbles settle for 30 seconds, then slowly pour it into the tall narrow jar.
6
Lower the walnut string into the jar so it hangs fully submerged in the hot syrup without touching the sides or bottom, and leave undisturbed.
7
Let the sugar crystallise around the string and nuts at room temperature for at least 3 hours, or until a firm amber casing has formed.
8
Lift the set rope out, let any excess drip off, then hang it over a rod or rest it on parchment until fully dry and no longer tacky.
9
Snip the string ends, cut the rope into two pieces, and dust lightly with any leftover cornstarch before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Sugar White, dissolved in water and lemon juice, boiled to hard-crack stage,
- 25g25g Water, used to dissolve sugar,
- 4g4g Lemon Juice, added to prevent crystallisation,
- 18g18g Walnut, halves threaded onto cotton string,
- 6g6g Cornstarch, mixed with a little water to dust the string and coat the candy,
