Halvah Fudgecandies, greek 2 cup brown sugar 2/3 cup milk 2/3 cup sesame tahini 1 teaspoon vanilla Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan. From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel Books, New York. Typed for you by Karen Mintzias |
