Turkish gum Recipe
Turkish · Confectionery · 40 min total
A traditional Turkish confection made from mastic resin, sugar, and water, resulting in a chewy, aromatic gum that is often enjoyed as a palate cleanser or sweet treat.
10
min prep
min prep
30
min cook
min cook
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon mastic resin (crushed)
- 1 tablespoon lemon juice
- 1/2 teaspoon cream of tartar
- 1/4 cup cornstarch (for dusting)
Instructions
- In a small bowl, crush the mastic resin with a mortar and pestle or between two spoons until it becomes a fine powder.
- In a medium saucepan, combine the sugar, water, lemon juice, and cream of tartar. Stir over medium heat until the sugar dissolves.
- Bring the mixture to a boil without stirring. Attach a candy thermometer and cook until the temperature reaches 260°F (hard ball stage).
- Remove from heat and immediately stir in the crushed mastic resin. The mixture will bubble up; stir until the resin is fully incorporated.
- Pour the hot syrup onto a lightly oiled marble slab or silicone baking mat. Let it cool for a few minutes until it is cool enough to handle but still pliable.
- Dust your hands with cornstarch and begin pulling and folding the candy repeatedly. It will become opaque and chewy as you work it.
- Shape the gum into a long rope about 1/2 inch thick. Use scissors to cut into bite-sized pieces.
- Dust the pieces with cornstarch to prevent sticking. Let them cool completely before storing in an airtight container.
Tips
- Mastic resin can be found at Middle Eastern or Greek grocery stores.
- Store in an airtight container at room temperature for up to 2 weeks.
- For a flavored variation, add a few drops of rose water or orange blossom water along with the mastic.
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