TURRON DE DOÑA PEPA
5 cups all purpose flour
1 cup butter
3 egg yolks
5 tablespoons concentrated aniseed water
1 teaspoon salt
1 piece chancaca (1 lb - 550 g)
½ cup water
¼ orange rind (only orange part)
Sift dry ingredients and combine with butter with a pastry blender.
Add egg yolks and aniseed water. Knead dough until soft.
Take small portions of dough and roll, on a ligtly floured surface, 0.5 x 9 inches (1 x 18 cm) sticks.
Transfer sticks to a greased baking sheet, placing them 1 inch apart.
Bake at preheated moderate oven 350° F (175° C) for 25 minutes or until lightly golden. Cool.
Bring all ingredients to boil and simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool.
Place sticks on a serving dish, one beside the other, in one layer. Pour cold syrup on top. Place a second layer of sticks crosswise and pour syrup. Repeat a third layer and cover with the rest of syrup.
Optional: Decorate with miniature colored candy.
Yields: One three-layer turrón 9 x 9 inches (18 x 18 cm)