My mother’s candy is popular because they have a good crunch and they are not overly sweet. I have eaten so many store-bought candies that are so sweet that they practically make my teeth fall off. That’s why I never buy them. However, I can eat Mama Lin’s candy any day. I finally learned Mama Lin’s sesame candy recipe, and I am excited to share it with you! It is so easy to make, you definitely need to try it!
COOKING NOTES FOR THE SESAME CANDY
You do not need a candy thermometer: All you need to do is melt the sugar with the honey and oil for a few minutes. Once the sugar dissolves completely and the melted sugar mixture is like the consistency of maple syrup, turn off the heat. Toss the sesame seeds into the syrup.Work quickly: The sugar mixture hardens quite quickly, so you want to work quickly to transfer the mixed sesame seeds onto a silicone mat and roll it out. Otherwise, you will not be able to roll out the sesame candy into a thin layer.
CAN I MAKE THIS CANDY WITH HONEY ALONE?
I would advise against making the candy with just honey because the candy will not harden. In a day or two, all of the sesame candy will lose its shape and you’ll be left with a mass of sesame seeds. Mama Lin tested a batch of sesame candy using only 2 tablespoons of sugar and 3 tablespoons of honey. Although it tasted fine, but the candy could not hold the shape (see photo below). The reason for the honey in the recipe (besides adding flavor to the sesame candy) is to help the sugar melt faster. Also, the honey buys you a little more time when you roll out the candy and slice it. Mama Lin used corn syrup in place of honey before, and the candy tastes fine too.
LOOKING FOR MORE SWEET RECIPES?
Black Sesame and Almond CookiesCantonese Sweet Fried Dumplings (Gok Zai, 角仔)Pineapple Buns (Bolo Bao, 菠蘿包)
