Aksaray Foam Halva Product Description and Distinctive Features: Aksaray Foam Halva is a traditional type of halva made using the plant G. perfoliata L., locally referred to as "çöven otu" in Turkish, combined with white sugar, corn syrup, and water. The juice of the çöven otu is extracted by repeatedly boiling the plant, which is an essential step in the production process. This halva is recognized for its smooth, glossy texture and its distinctive white color. Thanks to its uniform and semi-liquid consistency, it is also known locally as "bulama". The Brix value of the syrup used during its preparation typically ranges between 70 and 80, contributing to its rich and flavorful profile. With a rich history that spans generations, Aksaray Foam Halva holds a special place in local tradition and is most commonly enjoyed during the holy month of Ramadan. Deeply rooted in its geographical origin, the halva is strongly connected to the identity and reputation of the region. Production Method: For crafting Aksaray Foam Halva, the preferred choice is the specific variety known as "helvacı çöveni", a type of çöven otu plant that is predominantly cultivated in this particular geographical area. The process of making Aksaray Foam Halva involves three main steps: extracting the juice from the çöven otu (G. perfoliata L.), preparing the sugar syrup, and combining the ingredients to form the final halva mixture. Below are the essential components and method used to produce approximately 20 liters of this traditional sweet. Preparation of Çöven Otu Juice: - 80 g of çöven otu (G. perfoliata L.) - 3 liters of water To begin, 80 grams of çöven otu is placed into 1 liter of water and boiled until only 200 ml remains. The liquid is then strained, and the solid plant material is reused with another 1 liter of water. This boiling and straining process is repeated a total of three times. Afterward, the combined strained liquids are boiled again until they are reduced to 200 ml. This concentrated extract becomes the çöven otu juice essential for making Aksaray Foam Halva. Preparation of Syrup (Brix value 70-80): - 1 kg white sugar - 5.2 liters of water - 1 g citric acid - 600 g corn syrup To begin the next stage, white sugar is combined with 5 liters of water and a small amount of citric acid, then brought to a boil until it reaches a temperature of 115–120℃. In a separate pot, corn syrup—which contains glucose, fructose, and maltose—is mixed with 200 ml of water and also heated until it reaches 115–120℃. Once both mixtures are ready, and the sugar syrup cools slightly to 110℃, 200 ml of çöven otu juice is added. The mixture is then continuously stirred as it cools down further to around 30℃. At this point, the Aksaray Foam Halva is ready for packaging in containers that are safe for food contact. When properly stored at room temperature, the halva remains fresh and consumable for up to 6 months.