Difference between revisions of "Sesame Candy"
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* [[peanut oil]] | * [[peanut oil]] | ||
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# Do not make candy on a hot or humid day. | # Do not make candy on a hot or humid day. | ||
# In a deep, medium-size sauce pan slowly heat [[honey]] over medium-low heat, using heat defuser, to the hard-crack stage (about 305 to 310 on a candy thermometer). | # In a deep, medium-size sauce pan slowly heat [[honey]] over medium-low heat, using heat defuser, to the hard-crack stage (about 305 to 310 on a candy thermometer). | ||
Latest revision as of 06:43, 14 July 2012
File:Til-ke-gajak.jpg
Sesame Candy
Ingredients
- 3 cup honey
- 2 cup sesame seeds
- peanut oil
Procedures
- Do not make candy on a hot or humid day.
- In a deep, medium-size sauce pan slowly heat honey over medium-low heat, using heat defuser, to the hard-crack stage (about 305 to 310 on a candy thermometer).
- Stir down often to prevent boiling over, about 45 minutes.
- Stir in sesame seeds.
- Set aside for a few minutes to cool slightly.
- Lightly grease a 9 x 13 inch baking sheet with peanut oil.
- Do not use waxed paper. Pour honey mixture on to it.
- Set baking sheet on a cooling rack.
- When cooled, but not hard.
- Score into diamond shapes.
- When cooled completely, remove candy and separate into pieces
