Halvah 'fudge'

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

• Ready In: 20 mins
• Serves: 32
• Yields: 1 pan

Ingredients

• 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.