Tahini Taffy

Before using, we recommend testing your thermometer in boiling water — it should read 212°. Adjust the recipe temperature up or down based on your test.

Makes 24 pieces

Total time: 20 minutes + chilling

HEAT:

2

1/2

1

1/4

MEANWHILE, BEAT:

15 1

cups sugar cup water tsp. fresh lemon juice tsp. kosher salt oz. tahini

Tbsp. vanilla bean paste

Coat an 8×8-inch pan with nonstick spray; line with a parchment sling.

Heat sugar, 1/2 cup water, lemon juice, and salt in a saucepan over low, stirring until it begins to simmer and brushing down sides of pan with a pastry brush dipped in water. Increase heat to mediumhigh, insert a candy thermometer into sugar mixture, and cook until it reaches 245°, without stirring.

Meanwhile, beat tahini and vanilla in a stand mixer fitted with the paddle attachment on medium speed until combined and smooth.

With the mixer running, carefully pour the sugar syrup into the tahini mixture until combined and it starts to pull away from the sides of the bowl, about 30 seconds.

Immediately transfer taffy to prepared pan, smooth the top, then cool to room temperature. Wrap pan and refrigerate taffy overnight before cutting. Serve taffy at room temperature. Store taffy, wrapped, in the refrigerator.

Per piece: 146 cal; 9g total fat (1g sat); 0mg chol; 26mg sodium; 16g carb (1g fiber, 12g total sugars); 3g protein