the_information_nexus/food_related/sesame_candy.md

Sesame Candy

Ingredients:

• 1/2 cup black sesame seeds
• 1/2 cup white sesame seeds
• 1 tablespoon neutral oil (canola or vegetable)
• 1/4 cup honey
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (optional)
• 1/8 teaspoon ground cardamom (optional)

Equipment:

• Candy thermometer
• Heavy-bottomed medium saucepan
• 8x8 inch baking pan
• Parchment paper
• Silicone spatula

Instructions:

1. Toast the sesame seeds:

   • In a dry skillet over medium heat, toast both black and white sesame seeds until they reach 325°F (163°C) on your candy thermometer, stirring constantly (about 3-5 minutes).
   • Remove from heat and set aside to cool.

2. Prepare the pan:

   • Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
   • Lightly oil the paper.

3. Make the sugar syrup:

   • In a medium, heavy-bottomed saucepan, combine oil, honey, sugar, and salt.
   • Insert the candy thermometer, ensuring it doesn't touch the bottom of the pan.
   • Heat over medium heat, stirring until sugar dissolves and the mixture reaches 230°F (110°C), the thread stage.

4. Cook to hard-crack stage:

   • Continue cooking without stirring until the mixture reaches exactly 300°F (149°C), the hard-crack stage.
   • Monitor closely as temperature rises quickly near the end.

5. Add flavorings and seeds:

   • Remove from heat when temperature is reached.
   • Quickly stir in the toasted sesame seeds, vanilla extract, and cardamom (if using).
   • Work fast as the mixture will start to set.

6. Shape the candy:

   • Immediately pour the mixture into the prepared pan.
   • Use a silicone spatula to spread it evenly, working quickly.

7. Cool and cut:

   • Let cool at room temperature until the thermometer reads 95°F (35°C), about 1 hour.
   • Once cooled, lift the candy out of the pan using the parchment paper.
   • Break or cut into pieces while still slightly warm for clean edges.

8. Store:

   • Once fully cooled to room temperature, store in an airtight container.
   • Keep at room temperature for up to 2 weeks.

Temperature Guide:

• 230°F (110°C): Thread stage - Sugar syrup initially heated
• 300°F (149°C): Hard-crack stage - Final cooking temperature
• 325°F (163°C): Sesame seed toasting temperature
• 95°F (35°C): Cooling temperature before cutting

Notes:

• Calibrate your candy thermometer before use by testing it in boiling water (should read 212°F or 100°C at sea level).
• Adjust final cooking temperature by -1°F for every 500ft above sea level.
• Clean the thermometer promptly after use to prevent sugar crystallization on the probe.
• If the candy is too hard, cook to a slightly lower temperature next time (295°F). If too soft, increase to 305°F.