Sesame Benne' Candy - Fudge or Pralines

24 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
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Sesame Benne' Candy - Fudge or Pralines
When I was a little girl, I remember an aunt would make candy with sesame seeds… this is the recipe! The Cajun word for sesame is benne and roasting them brings back wonderful childhood memories. This sweet candy combines toasted sesame seeds with brown sugar for a unique praline-style treat. Recipe submitted by a website visitor.

Ingredients

24 servings
  • 1 cup sesame seeds
  • 1 pound box light brown sugar
  • 2 tbsp butter
  • 1/2 cup milk
  • 1 tbsp white vinegar

Step-by-Step Instructions

  1. Heavily butter an 11x2-inch Pyrex baking dish.
  2. Wash sesame seeds, removing any debris that may be in the seeds, and drain well.
  3. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet. Pour seeds into skillet and stir constantly.
  4. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds.
  5. In a heavy saucepan, combine the sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved.
  6. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265 and 285 degrees.
  7. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with a spoon. Pour immediately into prepared dish.
  8. Score candy while still warm and cut into squares when cool.

Common Problems and Solutions

Q: Why did my candy turn grainy or crystallize?

A: Stirring too much after the sugar mixture comes to a boil can cause crystallization. Once it starts boiling, reduce stirring and let the candy thermometer guide you. Also make sure all sugar is dissolved before bringing to a boil.

Q: How do I know when it's at light crack stage without a thermometer?

A: Drop a small amount of the mixture into cold water. At light crack stage (265-285°F), it will form threads that are flexible but not brittle. They'll bend slightly before breaking. If unsure, a candy thermometer is highly recommended for this recipe.

Q: My sesame seeds burned - what went wrong?

A: Sesame seeds toast very quickly and go from perfect to burned in seconds. Keep the heat at medium-high (not high) and stir constantly. Remove from heat as soon as they turn light brown and smell nutty, about 2 minutes.

Tips and Techniques

Work quickly once the candy reaches temperature - it sets up fast. Have your buttered dish ready and your sesame seeds already toasted before you start cooking the sugar mixture. The vinegar helps prevent crystallization, so don’t skip it even though it seems like an odd ingredient.

Ingredient Substitutions

  • light brown sugar: dark brown sugar
  • whole milk: evaporated milk or half-and-half
  • white vinegar: apple cider vinegar

Equipment Needed

  • cast iron skillet
  • candy thermometer
  • heavy-bottomed saucepan
  • wooden spoon
  • 11x2-inch Pyrex baking dish

Historical Context

Sesame seeds, known as benne in Cajun French and Gullah Geechee communities, have been part of Southern cooking since the 1700s. While benne wafers are famous in Charleston, this candy version shows how Cajun cooks adapted the ingredient into their own praline-making traditions.