Description
A different twist on fudge with mediterranean flair. From the complete greek cook book by theresa karas yianlios.
Ingredients
- Brown Sugar
- Milk
- Tahini
- Vanilla
Instructions
- Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230f remove from heat
- Add tahini and vanilla but do not mix in immediately
- Let cool about 2 minutes
- Beat with paddle or spoon for a few seconds and pour quickly into a buttered 8×8 pan
- Let cool