Email to Brenda-Lee Olson      

Black Gold

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

By Patty from Pattybakes

List of Ingredients

1 c back sesame seeds (ground and set aside)
1/4 c honey
1/4 c blackstrap molasses



Recipe

Combine in a heavy pot, honey and molasses.

Boil and cook to the hard ball stage (250-266F or 121-130C).

Remove from heat and stir in ground sesame seeds.

Sprinkle 1/4 c black sesame seeds on a silicone mat (or parchment paper).

Put the hot candy on top, cover with another silicone mat, and roll to flatten the candy a bit.

Remove the top mat, sprinkle more sesame seeds on top, put the mat back on, and roll outwards to desired thickness.

Peel warm candy off mat and move to cutting board.


Cut into desired shapes (I cut mine into strips, put them on their sides and bunched them - see picture).

Store in a covered container with parchment/wax paper or plastic wrap between layers.

Cheryl Harris' Note:I made this as a Chanukkah treat, and found it needed a good deal more sweetenening and didn't harden, so I rolled it into balls and coated them in sesame seeds.