Georgian Churchkhela (Walnut-Grape Candy)

Georgian Churchkhela (Walnut-Grape Candy)

Imagine a candy that’s been made the same way for 500 years – that’s Churchkhela. This ancient Georgian treat, traditionally made with walnuts and grape must, is surprisingly accessible to recreate at home, offering a unique textural experience and a taste of history. **Why This Works:** The key to Churchkhela is the 'tatara,' a thickened grape must achieved by slowly reducing grape juice with flour. This process creates a coating that’s both chewy and protective, preserving the walnuts within and allowing for a long drying period that concentrates the flavors.

2 weeks (mostly inactive drying time) | 520 | 4 servings
Sweet, Fruity, Nutty • Hard • Weird Score: 5/10
candy grape walnut georgian traditional vegan gluten-free dried fruit
Instructions
  1. **Prepare the Walnut Strings:** Cut the twine into lengths of about 18-24 inches (45-60 cm). Thread the walnuts onto the twine, leaving about 2 inches (5 cm) of twine bare at each end for hanging. Aim for about 15-20 walnuts per string, spacing them about 1/2 inch (1.25 cm) apart. Tie a knot at each end to secure the walnuts.
  2. **Make the Tatara:** In a large, heavy-bottomed pot, whisk together the grape juice and flour until smooth. Add sugar and cinnamon if using.
  3. **Reduce the Grape Juice:** Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking and burning. Once boiling, reduce the heat to medium-low and continue to cook, stirring *frequently* (almost constantly towards the end), for 1.5 - 2.5 hours, or until the mixture has thickened to a consistency similar to honey or a very thick syrup. It should coat the back of a spoon and leave a clear trail when you run your finger through it. This is the most crucial step – patience is key! The mixture will thicken significantly as it cools, so err on the side of slightly thinner than desired.
  4. **First Dip:** Once the tatara is ready, let it cool slightly for 5-10 minutes. Dip each walnut string into the warm tatara, ensuring all the walnuts are completely coated. Lift the string and allow excess tatara to drip off. Hang the strings to dry in a well-ventilated area (a cool, dry room is ideal).
  5. **Repeat Dipping (Multiple Layers):** Repeat the dipping process 5-7 times, allowing each layer to dry partially before applying the next. This builds up the thickness of the coating. Each layer should take approximately 30-60 minutes to become tacky enough for the next coat. The final layer should be thicker than the previous ones.
  6. **Final Drying:** After the final dip, hang the churchkhela strings to dry for at least 10-14 days in a cool, dry, well-ventilated place. The tatara will become firm and chewy as it dries. Protect from dust and insects.
  7. **Serving:** Once fully dried, cut the churchkhela into segments between the walnuts and enjoy!