Fudge - Halvah
Regi Dean's Recipes 08/22/99
Fudge
Complete Greek Cook Book
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Brown sugar	2 c
Milk	2/3 c
Sesame Tahini	2/3 c
Vanilla	1 ts
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 1 servings
Cook sugar and milk in a sauce pot over medium heat to just under the
soft-ball stage, to 230 degrees F.  Remove from fire and add tahini
and vanilla but do not mix in immediately.  Let it cool about 2
minutes. Beat with paddle or spoon for a few seconds and pour quickly
into a buttered pan.
From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel
Books, New York.