“A different twist on fudge with Mediterranean flair. From The Complete Greek Cook Book by Theresa Karas Yianlios.”
READY IN:
20mins
SERVES:
32
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230°F Remove from heat.
  2. Add tahini and vanilla but do not mix in immediately.
  3. Let cool about 2 minutes.
  4. Beat with paddle or spoon for a few seconds and pour quickly into a buttered 8x8 pan; let cool.

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