Halva Sesame Seed Fudge Recipes

HALVA (SESAME SEED FUDGE)

Make and share this Halva (Sesame Seed Fudge) recipe from Food.com.

Provided by Luv4food

Categories Candy

Time 25m

Yield 1 pan

Number Of Ingredients 4

Halva (Sesame Seed Fudge) image

Steps:

Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage (203 degrees F).
Remove from heat and add Tahini and vanilla but do not stir.
Wait 2 minutes.
Beat the mixture with a paddle or spoon for a few seconds.
Pour into a small buttered pan.

Ingredients

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

HALVAH 'FUDGE'

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

Provided by winkki

Categories Candy

Time 20m

Yield 1 pan, 32 serving(s)

Number Of Ingredients 4

Halvah 'fudge' image

Steps:

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.

Ingredients

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

HALVAH

Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.

Provided by Melissa Clark

Categories candies, dessert

Time 20m

Yield 24 servings

Number Of Ingredients 5

Halvah image

Steps:

Line an 8- x 8-inch baking pan with parchment paper.
Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams

Ingredients

2 cups granulated sugar
1/2 vanilla bean, scraped
Zest of 1 lemon
1 1/2 cups tahini
Pinch kosher salt

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