Georgia

GEORGIA: Churchkhela 

Yuliya Aleksandrovna suggested this tasty number and warned it would take some effort. She was right, in reality this baby takes a week to make properly. I made one string, but imagine they are more normally made in the bucketload, when grapes and walnuts are in abundance. Not tricky, but requires patience…lots of patience. Thanks Yuliya and wish you were here to give some feedback. Big love from us all and come visit when you can ❤️

INGREDIENTS:

2 lb red grapes, seedless
25-30 walnut meats (whole)
1 tsp cornstarch
1 fishing line (2 feet)
sewing needle

DIRECTIONS:

Day 1

De-stem grapes and puree in the blender. Make sure the skins are as tiny as possible.
Set a fine mesh seive over a tall pot and drain the pureed grapes overnight (refrigerated).
Strain the grape puree mixture.

Meanwhile, thread walnuts onto fishing line. Loop the strand back into a circle and tie shut with a good knot. Be sure to make a small loop for hanging the walnuts when drying.

Day 2

In the morning, press as much liquid as possible out of what remains int he seive. Discard remaining solids. Simmer strained liquid 20-30 minutes, or until reduced by 1/3. Make cornstarch slurry with about 2 tbsp of the reduce grape syrup. Add slurry to pot and stir to combine.

Simmer until mixture is thick and coat the back of the spoon, about 5 minutes.
Let cool until lukewarm (so as not to melt the fishing line). Coat the walnuts with the thick grape liquid. (Both sides!)

At this point you should have an idea where you want to hang the strand to dry. After each dunking, hang strand to dry with fan blowing on it until the coating is no longer tacky. This could take anywhere from 12-24 hours. 

Refrigerate grape syrup until needed again. You can dip walnuts in cold syrup just fine. Use a spoon to help cover the walnuts, if needed.

Dip about 4 times to get it as thick and gooey as the real candy.