||Grape And Walnut Candy Rolls
40 Whole walnuts
12 oz Frozen grape juice;undiluted
10 ts Cornstarch
Thread a needle with 2 foot length of white, heavy-duty carpet thread. Tie
a knot 8 inches from the end. Carefully string 20 walnuts. Tie a knot
after the last walnut. Tie thread ends together forming a necklace. Repeat
for remaining 20 walnuts. Divide the grape juice concentrate. From one
half, pour 1/3 cup into a jar. Pour the remaining amount of that half into
a small saucepan. Heat to boiling. Spinkle 5 teaspoons of cornstarch into
the jar of juice. Shake vigorously. Gradually stir into boiling juice.
Cook until thick enough to heavily coat spoon. Remove from heat. Dip one
"necklace" into grape juice until every nut is coated. Hang loop in an
airy spot. Dip and hang second necklace. Allow to hang 30 minutes. Repeat
the whole procedure. Dry necklaces several days until coating is no longer
sticky. When dry, repeat dipping. Use the remaining half of grape juice
and cornstarch. Dip necklaces twice. Let hang to dry a week. When dry,
snip knotted thread. Carefully pull out. Dust rolls with confectioners'
sugar. Slice into 1/2 inch rounds. Makes two 7-inch rolls.
From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7.
Typed for you by Karen Mintzias