| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Halvah Fudge

2 cups brown sugar, packed
2/3 cup milk
2/3 cup sesame tahini*
1 teaspoon vanilla extract

1. Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230*F (110*C).
2. Remove from heat and add tahini and vanilla but do not mix in immediately. Let it cool for about 2 minutes.
3. Beat with wooden spoon for a few seconds and pour quickly into a buttered 8-inch pan.

Makes about 2 dozen squares.

*Found in stores specializing in Middle Eastern foods. It is a paste made from raw sesame seeds. Do Not Substitute with the Chinese version of sesame paste, which is made from toasted sesame seeds.