Greek Koufeta Wedding Almond Taffy From Cyclades Islands Recipes

GREEK KOUFETA (WEDDING ALMOND "TAFFY" FROM CYCLADES ISLANDS)

Steps:

• Pour the honey, brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes.
• Stir in the almonds and bring to a boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in "globs," several hours or overnight.
• To serve, offer each diner a clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20.
• NOTES: Koufeta will keep, covered at room temperature for up to 2 days.
• Some villages add a little toasted sesame seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter.
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JORDAN ALMONDS - SUGAR-COATED ALMONDS

Steps:

• For the fondant:.
• Put the sugar and water into a large saucepan, set it over the fire, and stir until the sugar is thoroughly dissolved; then stop stirring.
• Wash down the inside of the pan to the syrup's edge with a small brush dipped in water.
• When the syrup first boils, add the glucose or the cream of tartar.
• Continue the boiling without stirring until, when tested in cold water, it forms a soft ball, or registers 240° on the thermometer.
• Remove from the fire at once, allow to stand for four minutes, or until the air-bubbles have ceased, then pour into a large wet platter, a wet basin, or on a marble slab between candy bars. The syrup should not be deeper than one and a half inches.
• Set it in a cool place, and when it has cooled down so much you can comfortably bear a finger in the middle of the syrup, begin to cream it with a wooden spoon or a hardwood paddle.
• Turn the sugar backward and forward, leaving no part untouched, until the whole mass becomes white and opaque.
• Knead till smooth and free from lumps. Wet and wring a small towel, place it over the fondant, and allow it to remain there for at least one hour. This is called the curing process.
• Remove the cloth, and knead just as you would bread dough.
• Keep in an air-tight jar. If left exposed to the air, it will get hard and dry. Small quantities can be taken out and flavored, then colored to form many pleasing effects.
• The fondant can be colored and flavored while it is warm. (It can be colored cold too, but it's easiest when it's warm.)
• Covering the almonds:.
• Melt the fondant for covering the almonds.
• See that the almonds are totally dry after blanching and peeling.
• Dip them one and one in the melt fondant, pick up with a fork, tap the fork against the edge of the pot and wipe the underside of the excess coating.
• Put the almonds to dry on wax paper. After about 5 minutes, when the top has hardened, turn the almonds around so that the bottoms may dry.