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Guatemalan Turrón

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Guatemala has many different kinds of artisan candies, and you can find a lot of the recipes in grandmother’s old cookbooks.  The thing is, the recipes are impossible to follow, with instructions like “stir until it’s ready” or “cook until the desired consistency is reached”.  You will never get it right!

That is why when you are in the mood for these treats it’s best to go to specialty artisan candy stores who have the most authentic and almost secret recipes.  You can read about some of them in our September downloadable collection post.

A simple treat you can make at home is this “turrón”, which is basically an italian meringue with a few extra ingredients: lime juice, honey and a dusting of cinnamon. Adding these ingredients gives this candy a different flavor that resembles the one you find at artisan stores.  For our turrón we used silver sprinkles.

Helga

Turrón Chapín

Guatemalan Turrón

Recipe from The Foodies’ Kitchen
Yields: about 2 cups

Ingredients:
¾ cup sugar
¼ cup water
1 ½ tablespoons light corn syrup
3 large egg whites, room temperature
Pinch of salt
Pinch of cream of tartar
1 ½ teaspoons honey
drops of lime juice
powdered cinnamon, for dusting

Procedure:

  1. Bring sugar, water, and corn syrup to a boil in a small saucepan, stirring until sugar dissolves. Cook undisturbed, until syrup registers 248 degrees on a candy thermometer.
  2. Meanwhile, whisk whites with a mixer on low-speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form, about 8 minutes.
  3. Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Add the honey and a few drops of lime juice (about 4-5)
  4. Using a piping bag, place small amounts of meringue, or turrón, into small plastic glasses for individual portions.
  5. Dust with powdered cinnamon, or decoration of your choice.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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Turrón Chapín

Turrón Chapín

Turrón Chapín

Turrón Chapín

Turrón Chapín

Turrón Chapín

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Comments (5)

  • Airen

    May 14, 2016 at 6:57 pm

    do you have to refrigerate the Guatemalan Turron?

  • Kitty

    May 14, 2016 at 7:03 pm

    Hi Airen!
    Thanks for your question! Yes, after its completely cooled down, I recommend refrigerating it (uncovered)… with a dash of cinnamon sprinkled on top! It keeps for up to a week.

  • Airen

    May 15, 2016 at 6:12 pm

    thank you so much kitty !!!

  • Eugenia Carrera

    July 7, 2017 at 12:44 pm

    Hello Kitty, I have een looking for the reipe to make pan de manteca (dulce) but so far no luck! I can only find some without eggs and or sugar could you please post one?
    Thank you
    I love the turrón one, it takes me back to my grammar school years!

  • Kitty

    July 7, 2017 at 5:44 pm

    Hello Eugenia! Thanks for the comment 💙
    Pan de Manteca is next on my list! I have been searching for a classic recipe, and I found a few already that yield about 50 units… so will give it a shot scaling it down! This is definitely on top of my Guatemalan Recipes list!

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