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
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.
HALVA 5 WAYS
The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe can be varied to your heart's content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.
Provided by Mindy Fox
Categories Sesame Dessert Vanilla Dairy Free Peanut Free Freeze/Chill Pistachio Chocolate Lemon Poppy
Yield Makes about 1 lb.
Number Of Ingredients 4
Steps:
- Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
- Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
- Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
- Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
- Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
- For Pistachio-Rose Halva
- Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
- Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
- For Cardamom-Chocolate Halva:
- Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
- For Lemon-Poppy Seed Halva:
- Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
- Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
- Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
- For Chocolate-Za'atar Halvah:
- Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
- Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
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
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.
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
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
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