Gerede Saksak Halva Product Description and Distinctive Features: Gerede Şakşak Helvası (also known as Gerede Şakşak Halva) is a traditional sweet from the Gerede district in Bolu province, made using sugar, walnut kernels, and the juice of soapwort (Radix saponariae albae sive L.). This halva has been prepared in copper cauldrons for generations, preserving the same recipe, quality, and flavor since the 1850s. Its most notable feature is its firm texture combined with a melt-in-the-mouth sensation. It holds great cultural importance as a symbol of the Traditional Gerede Fair, held annually for three days during the third week of September and the first week of October, where it remains one of the most popular treats. Production Method: The raw material quantities used in the production of Gerede Şakşak Helvası are as follows: Sugar: 66% Glucose: 12% Walnuts: 20% Soapwort (Çöğen): 1% Citric Acid: 1% The production of Gerede Şakşak Helvası starts by placing 50 kg of powdered sugar derived from sugar beets and 20 kg of water into tinned copper cauldrons. The mixture is boiled, reaching a temperature of 140°C during summer and 135°C in winter. To prevent crystallization during the boiling stage, 1% citric acid (lemon salt) is added. This step ensures the halva melts smoothly in the mouth. Soapwort is used to whiten the halva. A blend of 150 ml soapwort juice and 150 ml water is whipped until it becomes white and frothy. At this point, 6 kg (12%) of glucose is incorporated to provide a chewy, gum-like texture. The whitening process lasts approximately 15 minutes. The whipped soapwort mixture is then combined with the boiling sugar syrup and stirred continuously for 25 minutes. As the mixture approaches cooling, walnut kernels are added at a ratio of about 1/5 to 1/6 of the water weight (equivalent to 8-10 kg for 50 kg of sugar) and mixed thoroughly. The final mixture is poured into square molds and allowed to cool for 24 hours. Once cooled, the halva is cut into bite-sized pieces using a knife and prepared for consumption. It is then packaged in 350 g, 700 g, and 1000 g units for sale. The sugar used complies with the Turkish Food Codex Sugar Regulation, and the walnuts selected are preferably light in color. The finished product features a distinct chewy, gum-like consistency.