I love anything that has sesame seeds. This hard candy is a cinch to make with the inexpensive toasted seeds sold at Asian grocery stores. Plus, you'll need only four other ingredients.—Lily Julow, Lawrenceville, Georgia
Total TimePrep: 10 min. Cook: 25 min. + cooling
Makes1-1/4 pounds (4 dozen pieces)
- 2 teaspoons plus 2 tablespoons butter, divided
- 2-1/3 cups packed brown sugar
- 1/2 cup whole milk
- 1 tablespoon white vinegar
- 1 cup sesame seeds, toasted
- 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 12x9-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.
Editor's NoteWe 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.
Nutrition Facts1 piece: 61 calories, 2g fat (0 saturated fat), 2mg cholesterol, 10mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 1g protein.
Originally published as South Carolina Benne Candy in Country Woman Christmas 2010