MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Rogig (Grape Walnut Candy)
  Categories: Armenian, Candies
       Yield: 1 servings
  
       3 qt Grape juice
       3 c  Flour
       3 c  Sugar
       1 c  Cornstarch
     3/4 c  Corn syrup
            Walnut halves
  
   First, string the walnut halves on thread. Using medium to heavy
   cotton thread, cut thread to about 24 inches long. With a thin
   needle, carefully pass the thread through the walnut halves, leaving
   some extra string exposed on either end. Knot both ends of the string.
   
   Blend flour, sugar, cornstarch and corn syrup. Add juice and mix until
   smooth. Pour half of the mixture into a large, heavy saucepan, bring
   to a boil and boil, stirring constantly, until mixture is thick.
   Remove from heat.
   
   Dip one string of walnuts at a time into the hot grape juice mixture
   several times, and let the excess coating drip into the pan. Transfer
   the walnuts to a drying rack - you can rig up a rack by propping a
   broom handle between two chairs; place a pan and newspapers
   underneath to catch the drips - and dry overnight. Reserve leftover
   cooked grape mixture.
   
   The next day, cook the remaining grape mixture. Pass the remaining
   mixture through a sieve and add to the grape mixture in the pan. Dip
   the walnuts several more times in the hot grape mixture. Hang to dry
   several days in a dark, cool place. To store or serve, remove walnuts
   from the string and rll rogig in powdered sugar. Store in a covered
   jar or tin.
   
   NOTE: White grape juice or other fruit juices such as pear or apple
   can be used.
  
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