TURRON DE DOÑA PEPA
- 5 cups all purpose flour
- 1 cup butter
- 3 egg yolks
- 5 tablespoons concentrated aniseed water
- 1 teaspoon salt
- 1 piece chancaca (1 lb - 550 g)
- ½ cup water
- ¼ orange rind (only orange part)
- 6 cloves
Sift dry ingredients and combine with butter with a pastry blender.
Add egg yolks and aniseed water. Knead dough until soft.
Take small portions of dough and roll, on a ligtly floured surface, 0.5 x 9 inches (1 x 18 cm) sticks.
Transfer sticks to a greased baking sheet, placing them 1 inch apart.
Bake at preheated moderate oven 350° F (175° C) for 25 minutes or until lightly golden. Cool.
Bring all ingredients to boil and simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool.
Place sticks on a serving dish, one beside the other, in one layer. Pour cold syrup on top. Place a second layer of sticks crosswise and pour syrup. Repeat a third layer and cover with the rest of syrup.
Optional: Decorate with miniature colored candy.