Long, long time ago, there were even special decorated dish made especially for the Sharope. Very ornated and had a special spoon attachment. The memories as a kid, digging into the Sharope is one of my most enjoyable culinary childhood memories.
3 cups Sugar
4 cups Water
1/2 Egg White
1 tsp Lemon Juice
Concentrated Orange Blossom Oil
or Orange Blossom Water.
Place the water in a heavy bottomed deep saucepan and add the egg white to the surface.
Using fingers stir the egg white to a froth on the surface of the water. Add the sugar and bring to a boil. At this point the egg white will have collected any impurities a created a scum which can easily be lifted off. This is essential to get a pure white product.
Boil until thread stage is reached 110˚C.
Remove from heat. Allow to cool to lukewarm, then, with a heavy wooden spoon, stir briskly to entrain as much air as possible, stirring in one direction only. The mixture will whiten and become thicker to the point the spoon will be difficult to use. Proceed by taking handfuls and kneading in our hands applying the orange blossom flavouring at the same time.
Store in an airtight container.
PS: Variations include using actual orange blossoms chopped fine or adding ground almonds.
PS2: Caution: Orange blossom oil has an extremely strong flavour and should be diluted for use
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