Halva recipe – tahini fudge that tastes just like old-fashioned caramels. Dairy free, refined sugar free.
I am the kind of person who brings back food as souvenirs from vacations. There is something special about buying authentic, local foods right from the manufacturer in some small shop or booth and bringing it home in your own suitcase all by yourself. No big containers and mass import. It makes me oddly happy.
In Israel I was lucky enough to get to visit a small, family-owned, 200-year-old halva and tahini factory. It was placed in an old stone building in the center of Jerusalem. They still used the same old machines and methods, which they kindly explained to us. I had to buy a big jar of tahini and a huge chunk of halva.
Halva is a kind of tahini fudge which they serve everywhere in Israel. I fell in love at the first bite. It tastes like tahini and have the loveliest consistency on earth.
Halva is made from nothing but tahini and honey. That’s it. Full of healthy fats from the sesame butter and made completely without refined sugar. Yes please! Okay so halva might not exactly be good for you considered the big amount of honey. But then again, it’s better than a lot over other sweets.
Coming home I thought I’d give homemade halva a try. (Un)fortunately it didn’t turn out exactly like the one I had in Israel. But I decided to share the recipe anyway, because it tastes exactly like good old cream caramels (with a hint of sesame, but who’s complaining here?). You know, those made with butter, heavy cream and sugar. It must be magic! Really.
So here it is. Enjoy a piece of sticky, sweet caramel, all natural.
Tahini Fudge aka. Faux Halva
- 1/2 cup honey
- 1/2 cup tahini
- Eventually ad-ins: pistachios, almonds, cranberries…
- In a small pot heat up the honey ‘till it reach the “soft-ball” state (118°C / 235°F). Meanwhile heat the tahini slightly in another bowl. Once the honey is hot, add in the warmed tahini and stir very well.
- Eventually add in nuts or dried fruits.
- Pour into a small dish covered with baking paper and refrigerate for 1 at least 1 hour before cutting into smaller squares.
- Store in an airtight container in the fridge.