Gess

Gess refers to a traditional German confectionery made primarily from sugar, honey, or both, combined with water and often flavored with citrus zest or other spices. The name "Gess" originates from the Middle High German word "gesse," meaning "sweet," and it has been a staple in German and Austrian confectionery for centuries. This treat is known for its chewy, fudge-like texture and is often shaped into small, irregular pieces or molded into decorative forms.

The preparation of Gess involves boiling sugar and honey (or sugar alone) to a high temperature until it reaches a soft-ball stage, typically around 120–125°C (248–257°F). Citrus zest, such as that from lemons or oranges, is frequently added for flavor, though other spices like cinnamon or vanilla may also be incorporated. The mixture is then poured into molds or spread onto greased surfaces to cool and harden. Once set, Gess is broken into pieces or cut into shapes, often wrapped in wax paper or cellophane for preservation.

Gess is commonly enjoyed as a standalone sweet or used as a filling for pastries, such as Gessbrot (a type of sweet bread) or Gessplätzchen (decorative cookies). It was particularly popular during the Christmas season in Central Europe, where it was sometimes paired with nuts or dried fruit. While modern variations may include additional ingredients like cream or chocolate, traditional Gess remains simple and relies on the natural sweetness of its core components.

Today, Gess is still produced in some German and Austrian bakeries and confectioners, though it has largely fallen out of widespread commercial production. It is often considered a nostalgic treat, cherished for its historical significance and simple, unadorned flavor. Enthusiasts may recreate it at home using traditional recipes, preserving its place in culinary heritage.