Mix the nuts and chop the candied fruit.
Heat the honey until it boils.
Lightly whisk the egg whites with 300 g sugar.
Meanwhile, in another saucepan, heat 10 g of sugar and water until 140 °C. Be sure to follow the basic rules of sugar boiling.
Just before the final temperature is reached, place the bowl with the egg white in a boiling water bath.
At 140 °C, immediately remove the sugar solution from the heat and whisk it into the egg whites, stirring vigorously.
Be careful not to form any egg white lumps.
If the sugar hardens at first, it dissolves very well in the hot water bath.
Add the boiled honey and continue stirring the mixture for about 20 minutes. You will notice how it gets firmer and firmer and “the dough” separates from the edge of the bowl.
Finally, stir in cocoa butter and fruits and nuts.
On a greased baking sheet, make a frame of square pegs and pour the hot mixture into it. This will make it nice and even.
Once the Turkish delight has cooled, cut into pieces and dip in dissolved cocoa butter so that it does not draw water and is soft.
Preparation Tip:
You can also pour the honey mixture on baking wafers.
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