Aksaray Foam Halva Product Description and Distinctive Features: Aksaray Foam Halva; it is a type of halva produced using the plant G. perfoliata L., commonly known as the "çöven otu" in Turkish, along with white sugar, corn syrup, and water. The çöven otu (G. perfoliata L.) juice used in production is obtained by boiling the plant multiple times. Aksaray Foam Halva has a shiny and smooth surface with a white color. Due to its homogeneous and semi-fluid consistency, it is also known as "bulama" in the geographical region. The Brix value of the syrup used in production is 70-80. Having a history that dates back, Aksaray Foam Halva is particularly consumed during the Ramadan months. It is associated with a geographical region, creating a connection with its reputation. Production Method: In the production of Aksaray Foam Halva, preferably the "helvacı çöveni," also known as the çöven otu plant, which is typically grown in the geographical region, is used. The production of Aksaray Foam Halva consists of three main stages: preparing the çöven otu (G. perfoliata L.) juice, preparing the syrup, and making the halva.Below are the components and production method for approximately 20 liters of Aksaray Foam Halva: Preparation of Çöven Otu Juice: - 80 g çöven otu (G. perfoliata L.) - 3 liters of water 80 g of çöven otu is added to 1 liter of water, boiled until 200 ml of water remains, and then strained. The remaining residue is mixed with an additional 1 liter of water, and the process is repeated twice more. The collected 1 liter of strained water is boiled until it reduces to 200 ml. This process results in the çöven otu juice used in Aksaray Foam Halva production. Preparation of Syrup (Brix value 70-80): - 1 kg white sugar - 5.2 liters of water - 1 g citric acid - 600 g corn syrup White sugar is mixed with 5 liters of water and citric acid, then boiled until it reaches 115 - 120 ℃. Corn syrup (containing glucose, fructose, maltose) is mixed with 200 ml of water and boiled until it reaches 115 - 120 ℃. When the temperature of the sugar solution drops to 110 degrees after mixing 200 ml of çöven otu juice, the solution is stirred until it cools to 30 ℃. Aksaray Foam Halva is then packaged in food-contact-safe packaging and can be stored at room temperature for up to 6 months.