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Name: Rogig (Grape Walnut Candy)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 c Corn syrup; 3 qt Grape juice; Walnut halves; 1 c Cornstarch; 3 c Sugar; 3 c Flour

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INGREDIENTS

3/4 c Corn syrup
3 qt Grape juice
Walnut halves
1 c Cornstarch
3 c Sugar
3 c Flour

Servings

INSTRUCTIONS

First, string the walnut halves on thread. Using medium to heavy cotton thread, cut thread to about 24 inches long. With a thin needle, carefully pass the thread through the walnut halves, leaving some extra string exposed on either end. Knot both ends of the string. Blend flour, sugar, cornstarch and corn syrup. Add juice and mix until smooth. Pour half of the mixture into a large, heavy saucepan, bring to a boil and boil, stirring constantly, until mixture is thick. Remove from heat. Dip one string of walnuts at a time into the hot grape juice mixture several times, and let the excess coating drip into the pan. Transfer the walnuts to a drying rack - you can rig up a rack by propping a broom handle between two chairs; place a pan and newspapers underneath to catch the drips - and dry overnight. Reserve leftover cooked grape mixture. The next day, cook the remaining grape mixture. Pass the remaining mixture through a sieve and add to the grape mixture in the pan. Dip the walnuts several more times in the hot grape mixture. Hang to dry several days in a dark, cool place. To store or serve, remove walnuts from the string and rll rogig in powdered sugar. Store in a covered jar or tin. NOTE: White grape juice or other fruit juices such as pear or apple can be used. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Rogig (Grape Walnut Candy)

3/4 c Corn syrup
3 qt Grape juice
 Walnut halves
1 c Cornstarch
3 c Sugar
3 c Flour

First, string the walnut halves on thread. Using medium to heavy  cotton thread, cut thread to about 24 inches long. With a thin  needle, carefully pass the thread through the walnut halves, leaving  some extra string exposed on either end. Knot both ends of the string.    Blend flour, sugar, cornstarch and corn syrup. Add juice and mix until  smooth. Pour half of the mixture into a large, heavy saucepan, bring  to a boil and boil, stirring constantly, until mixture is thick.  Remove from heat.    Dip one string of walnuts at a time into the hot grape juice mixture  several times, and let the excess coating drip into the pan. Transfer  the walnuts to a drying rack - you can rig up a rack by propping a  broom handle between two chairs; place a pan and newspapers  underneath to catch the drips - and dry overnight. Reserve leftover  cooked grape mixture.    The next day, cook the remaining grape mixture. Pass the remaining  mixture through a sieve and add to the grape mixture in the pan. Dip  the walnuts several more times in the hot grape mixture. Hang to dry  several days in a dark, cool place. To store or serve, remove walnuts  from the string and rll rogig in powdered sugar. Store in a covered  jar or tin.    NOTE: White grape juice or other fruit juices such as pear or apple  can be used.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (5542g)
Recipe Makes: 1 Servings

Calories: 11212
Calories from Fat: 79 (1%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 285.5mg		10 %
Potassium 3678.8mg		97 %
Total Carbohydrate 2797.2g		823 %
	Dietary Fiber 18.8g	75 %
	Sugars, other 2778.4g
Protein 57.9g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11212

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