I grew up eating homemade sesame fudge during the colder months. Sesame is a calcium & iron rich, high energy seed, excellent for those without nut allergies.
The following recipes makes a small amount as I did not want to waste too much sugar practising caramelisation.
We need
1 cup sesame seeds
2/3 rd cup raw sugar
1 teaspoon rose essence
1 tablespoon ricebran oil or salt free canola margarine.
To make
Roast the sesame seeds in a thick bottom pan until golden. Spread on a big flat plate to cool. Grease a thick, flat surface to pour the molten fudge onto and cut.
In the meantime melt the salt free margarine in the pan on the lowest heat possible. Slowly add the raw sugar.
Do not crank the heat up or, the sugar will burn. Stir the sugar around till it slowly melts and starts to flow around.
Quickly add the sesame seeds and mix well. Turn the heat off as the mixture starts to ball up and, add the rose essence and mix well again.
Spread the sesame mixture on the greased, flat surface and gently cut into squares while warm. Once the mixture gets cool, it seems close to impossible to cut it up.
Now to eat this with some hot tea while looking at the rain.... Bliss!
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