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I love anything that has sesame seeds. This hard candy is a cinch to make with the inexpensive, pre-toasted seeds sold at Asian grocery stores. Plus, you'll need only four other ingredients.—Lily Julow, Lawrenceville, Georgia
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + cooling

Ingredients

  • 2 teaspoons plus 2 tablespoons butter, divided
  • 2-1/3 cups packed brown sugar
  • 1/2 cup milk
  • 1 tablespoon white vinegar
  • 1 cup sesame seeds, toasted

Directions

Grease a baking sheet with 2 teaspoons butter; set aside. In a small heavy saucepan, combine the brown sugar, milk, vinegar and remaining butter. Cook and stir over medium heat until a candy thermometer reads 280° (soft-crack stage). Remove from the heat; stir in sesame seeds.
Immediately pour onto prepared pan; spread into a 12-in. x 9-in. rectangle. Using a sharp knife, score warm candy into 1-1/2-in. squares (do not cut through). Cool completely; break into pieces along scored lines. Store in an airtight container. Yield: 1-1/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Benne Candy in Country Woman Christmas Annual 2010, p71

Nutritional Facts

1 piece: 61 calories, 2g fat (0 saturated fat), 2mg cholesterol, 10mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 2 teaspoons plus 2 tablespoons butter, divided
  • 2-1/3 cups packed brown sugar
  • 1/2 cup milk
  • 1 tablespoon white vinegar
  • 1 cup sesame seeds, toasted
  1. Grease a baking sheet with 2 teaspoons butter; set aside. In a small heavy saucepan, combine the brown sugar, milk, vinegar and remaining butter. Cook and stir over medium heat until a candy thermometer reads 280° (soft-crack stage). Remove from the heat; stir in sesame seeds.
  2. Immediately pour onto prepared pan; spread into a 12-in. x 9-in. rectangle. Using a sharp knife, score warm candy into 1-1/2-in. squares (do not cut through). Cool completely; break into pieces along scored lines. Store in an airtight container. Yield: 1-1/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Benne Candy in Country Woman Christmas Annual 2010, p71

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