Akide Candy | Ottoman-Style Mastic Hard Candy

Boil without stirring. If you do not have a candy thermometer, drop a little syrup into ice water: it is ready when it forms a hard bead that cracks when bitten; if it stays soft, keep boiling. Remove the pot from the heat when the bubbles become larger and slower and the syrup turns very slightly yellow. If it turns dark yellow, you have waited too long.

Take the pot off the heat, sprinkle in the crushed mastic, and stir briskly for 10 seconds. Pour the mixture about ½ cm thick onto a marble surface dusted with starch or a parchment-lined tray. Fold the edges inward with a spatula so it cools evenly.

When the mixture is cool enough to touch but still pliable, cut it into strips and then squares with an oiled knife. Once fully hardened, lightly rub the pieces with starch and sift off the excess. Store in a sealed glass jar in a dry place; humidity will make the pieces stick together.