Prep 5 mins
Cook 15 mins
A different twist on fudge with Mediterranean flair. From The Complete Greek Cook Book by Theresa Karas Yianlios.
- Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230°F Remove from heat.
- Add tahini and vanilla but do not mix in immediately.
- Let cool about 2 minutes.
- Beat with paddle or spoon for a few seconds and pour quickly into a buttered 8x8 pan; let cool.
I couldn't get this to set. I watched the candy thermometer and it got to the correct temp, but it never set. Bummer.
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.
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!