Deva-i Misk is a spiced sugar paste shared during Nowruz in Edirne. The original recipe contains nearly forty spices, though it can be made at home with ten. The syrup consistency is key: if it does not reach a firm stage, the candy will not wrap around a stick and will run off. Add the spices at the very end, after removing the syrup from the heat, to preserve their aromas.
Grind the whole cloves, cardamom, coriander seeds, and fennel seeds in a mortar or spice grinder until finely powdered. Mix with the ground spices and sift. Any large pieces left behind will be hard in the candy.
Bring the sugar, water, and lemon juice to a boil in a heavy-bottomed pot. Wipe any sugar splashed on the sides with a wet pastry brush; do not stir, or the syrup may crystallize. After fifteen minutes, the mixture will thicken and begin to form large bubbles.
Drop a 4 ml measure of syrup into a glass of cold water. If the drop sinks and forms a soft ball that you can gather with your fingers, it is ready. If it dissolves and clouds the water, boil for 3 more minutes.
Remove the pot from the heat, add the honey and sifted spice mixture, and stir quickly. The mixture will foam and turn dark brown. Do not return it to the heat; boiling the spices will make them bitter.
Pour the mixture onto an oiled marble surface or parchment paper. Once it is cool enough to handle, scoop some onto the end of a wooden stick and wrap it around by turning the stick. Let cool.
Boiling sugar syrup exceeds 140°C / 284°F and can cause a severe burn if it touches the skin. Keep children away from the counter and use a long-handled spoon when pouring the mixture.
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