Halvah Fudge
By: Nicole Sylvester
Published: Sunday, December 6, 2009 - 2:39am

Ingredients




1 3/4 cups light brown sugar
2/3 cup half-and-half or whole milk
2/3 cup roasted sesame Tahini
2 tsps vanilla
2 Tbsps toasted sesame seeds (if desired)

Preparation

1 Butter 9x9 inch square pan.
 2 Cook sugar and cream (or milk) in a heavy saucepan over medium heat to just under the soft-ball stage, 230 degrees. Remove from heat. 3 Add tahini and vanilla but do not mix in immediately. Let cool slightly, about 2 minutes.  4 Beat with paddle or spoon for a few seconds and pour quickly into into buttered pan. Sprinkle with toasted sesame seeds if you are using them. 5 Chill at least one hour before cutting into 2"x1" rectangles.  6 May be served immediately or stored in refrigerator between sheets of waxed paper for up to two weeks.

About


NOTES : Sesame tahini goes into this candy recipe to make a delicious variation of fudge.