Total Time
20mins
Prep 5 mins
Cook 15 mins

A different twist on fudge with Mediterranean flair. From The Complete Greek Cook Book by Theresa Karas Yianlios.

Ingredients Nutrition

Directions

  1. Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230°F Remove from heat.
  2. Add tahini and vanilla but do not mix in immediately.
  3. Let cool about 2 minutes.
  4. Beat with paddle or spoon for a few seconds and pour quickly into a buttered 8x8 pan; let cool.

Reviews

(3)
Most Helpful

I couldn't get this to set. I watched the candy thermometer and it got to the correct temp, but it never set. Bummer.

ladypit July 07, 2010

I love this stuff. I only like to cook with unrefined sugars, so I make it with sucanat. I also tried it with peanut butter instead of tahini, and that worked fine too.

pumacreek December 27, 2009

Fudge is correct! Definitely not the same as traditional halva, but oh my gosh what a DIVINE fudge! Very very sweet, but that can be said for halva too. Difficult to describe, but it has a caramely, nutty flavour which is just delicious. Thank you for posting!

gym tonic January 23, 2007

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