Şekerci Cafer Erol

 

Akide Candy

Akide Şekeri Çeşitlerimiz
Akide Candy with nut
Candy with coconat
Candy with fruit
Akide candy with coffee
Candy with praline
Akide candy with banana
Akide candy with orange
Akide candy with sesame
Akide candy with strawberry
Akide candy with lemon&mint
Akide candy with lemon
Akide candy with cinnamon
Akide candy with mint
Akide candy with bergamut
Mix akide candy
Lohusa Candy
Akide candy with praline
Akide candy with orange
Akide candy with nut
Candy with coconat
Akide candy with mint
Akide candy with strawberry
Akide candy with banana
Akide candy with coffee
Candy with fruit
Akide candy with bergamut
Akide candy with lemon
Akide candy with cinnamon
Akide candy with lemon&mint
Akide candy with sesame
Mix Akide candy
Mix Akide candy
Box of Akide candies
Bag of Akide candy
Package of Akide candy

During the reign of the Ottoman Empire sugar acquired a new identity and became known as akide candy.

"Akide" means a confession of faith and stands for trust, loyalty and solidarity. Every three months, a meal was served to the Janissaries in the palace garden when their remuneration was distributed. If the Janissaries were satisfied with their food and payment, they would present akide candy to high court officials as a symbol of loyalty to the Sultan.

Rows of glass jars with brass valves filled with colourful akide candies made a tempting display for Cafer Erol’s customers, reflecting the prominent tradition of the Ottoman Empire during its rule.

A number of factors contributed to the characteristics of akide candy making its quality unique. The raw materials used and the mastery with which it was prepared ensured its high standard. Honey was added to enhance its flavour and the ingredients such as fruits and nuts where sourced from specialised regions, harvested at their peak and blended expertly depending on which type of candy was being produced.

Cafer Erol’s ambition is to establish the bridges between the nostalgic tastes of the past and the present and combining them eloquently. This is done by amalgamating methods and tastes from each respective era.

To make akide candy, sugar syrup containing 35-40% water is boiled in copper cauldrons over a wood fire to attain the correct temperature and consistency. The flavours are added to the sugar syrup while it cools. The malleable candy is then shaped into the desired form.

By combining their manufacturing techniques and their passion for akide candy, confectioner Cafer Erol continues on its quest in the evolution of flavour, constantly refining its methods for an improved product.