Ypovrichio

An ice cold glass of water with a spoon in it will bring fond memories to any Greek
person’s mind. A classic childhood treat, an ypovrichio or “submarine sweets”
have just three basic ingredients all in all; water, sugar
and confectioner’s glucose, which are boiled until combined.
Then the mixture is chilled, and finally made light and fluffy in a mixer.

That’s the base. Most submarine sweets are then flavoured with natural or
artificial flavourings, and some are tinted with food coloring.
The classic flavors are vanilla and mastic gum,
but today you can find all sorts of new and interesting variations.
The thick, sweet paste is served on a large spoon plunged in a tall glass
of cold water. We’re not talking about extremely demanding confectionery
techniques here, but about the purest and most innocent of desserts.
It’s simple and refreshing.
You dip, you lick, you take a sip. With water, ice, and minimal effort your
sweet treat is done. Add something extra like lemon slices, fresh mint,
or rose petals, and you have a dessert that will impress anyone.
The recipe below will give you the instruction for vanilla submarine sweets.

Ingredients:

*800 g granulated sugar
*450 g water
*2 tablespoons honey
*1 tablespoon vanilla extract
*1 tablespoon lemon juice grated
*zest of 1 orange

In a saucepan, add the sugar, water and honey.
Place over medium heat and stir until the sugar melts.
As soon as it comes to a boil, do not stir at all.
Simply lower heat and let it simmer for 15 minutes.
Dip a pastry brush in some water and lightly brush the sides of the saucepan
so that crystals don’t form in your sweet.
After 15 minutes, add the vanilla, lemon juice and orange zest.
Simmer for another 15 minutes and repeat the same process with
the pastry brush and water on the sides of the bowl.
When ready, remove the syrup from heat and let it cool for 5-8 minutes.
Then refrigerate for 30-40 minutes to chill completely.
When ready, beat in a mixer for 10-15 minutes on medium speed
using the hook attachment.
It will be ready when the mixture turns very white and is thick,
sticky and elastic.

Transfer to a sterilized jar. Chill and serve in cool water.