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50 servings


0 hours 5 mins


0 hours 10 mins


24-36 hours 15 mins

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2 cups honey

1 Tsp. vanilla extract

2 cups tahini (stirred until smooth)


1. PREP: Stir your tahini until all the oil is incorporated into the sesame paste in the jar. I usually pour all the contents into a bowl and stir really well. Put to the side. Lightly spray a 6-cup loaf pan with Pam cooking spray. I also line the pan with parchment paper and leave a couple of inches hanging over the sides to make removing the candy easier.

2. Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 270 F or the soft crack stage. Allow the honey to cool slightly and add the vanilla.

3. Then, gently fold the tahini into the hot honey and stir until the mixture is well blended. (Scrape up all the honey in the corners of the pan and make sure it is well blended.)
4. Pour the mixture into the pan and cool completely.
5. Wrap the candy well and refrigerate it for a couple of hours.

6. Cut the Caramel into slices and then into small squares or rectangles. Wrap each caramel individually in parchment paper or candy foils. (I purchased mine at Amazon) Box as a gift or display in a bowl. Enjoy.

NOTES: Make sure you use a candy thermometer. Don’t guess about temperature – it doesn’t work. Gift-wrapping these is easy and they look great. The individual gold wrappers are inexpensive and turn a simple candy into an elegant gift. You should know that this recipe came from a failed recipe! I was attempting to make Halva and I cooked the mixture to long. I went past the softball stage right to the soft crack stage and got caramel. Best mistake I ever made!!!