Halvah 'fudge'

winkki's Note:

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

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 32

Yield: 1.0 pan

• 2 cups brown sugar
• 2/3 cup milk
• 2/3 cup sesame tahini
• 1 teaspoon vanilla

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

[ladypit]

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

[pumacreek]

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.

[gym tonic]

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!