Sesame Benne’ Candy – Fudge or Pralines

Step 1

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