How long does it take to make Halva?
Bring the sugar and water to a boil and cook another 6–8 minutes, until the syrup is thick and stringy; on a thermometer, 121°C (250°F).
6 hr 10 minTotal
3 minActive time
6 hr 7 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Grease parchment paper well and line a pan with it, so the paper comes up over the sides | — |
| 2 | Put the sugar and water in a small pot, bring to a boil and cook another 6–8 minutes | 7 min |
| 3 | Beat the tahini in the mixer bowl with the paddle on low speed, raise to medium and pour the hot syrup in a thin stream down the side of the bowl | 1 min |
| 4 | Beat | 35 sec |
| 5 | Transfer the mixture to the pan and press down well | 1 min |
| 6 | Leave at room temperature 6 hours at least | 6 hr |
How to Tell It's Done
- until the syrup is thick and stringy
- until the syrup is fully absorbed into the tahini, add the vanilla and beat another 30–40 seconds
- until the halva sets, and slice diced
Tips
- On a candy thermometer, the syrup is ready at 121°C (250°F).
- Halva keeps in the fridge up to two weeks.
Common Mistakes
- The syrup is extremely hot: pour it slowly in a thin stream, and don't touch it.
More Ways
- For ½ kg raw tahini: 500 g sugar and a cup of water.
- Pour the syrup in a thin stream down the side of the bowl, with the mixer and paddle running at medium speed, and beat until it is absorbed into the tahini.
- Press into a pan lined with greased parchment paper and leave at room temperature at least 6 hours; keeps in the fridge up to two weeks.
The full recipe: Halva →
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