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Uncle Bubba's Benne Candy




Source of Recipe


Paula Deen


Recipe Introduction


Outstanding! These are just so simple and amazingly good and addictive! The only change that I made was to scatter a little sea salt across the top as soon as I poured it into the pan – kind of like those artisinal caramels. I thought that it would add some interest and it did! Even with scoring the candy warm, it is a bit of trouble to cut. I used an assortment of tools – knife, offset spatula and even a pizza cutter! I think that next time, I will line my pan with buttered parchment paper. I also cut it into a LOT more than 24 pieces – my pieces were about ½” square. These are VERY chewy and little pieces are easier to chew.


List of Ingredients




1 c. sesame seeds
1 (1 lb.) box light brown sugar
2 T. butter
½ c. milk
1 T. white vinegar


Recipe



Heavily butter a 13 x 9” Pyrex baking dish.

Wash sesame seeds and remove any debris that may be in the seeds and drain well. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet. Pour seeds into skillet and stir constantly. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds.

In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265 and 285 degrees. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon. Pour immediately into prepared dish. Score candy while still warm and cut into squares when cool.

Yields 24 pieces.