About 22 pieces
1 Hour to cook
2.5 Hours to set
1 ½ cup Dukkan Tahini
1 cup regular sugar
½ tsp vanilla essence
⅓ cup water
⅓ cup Dukkan Molasses
Prepare an 8 x 8 inch baking dish by lining it with parchment paper or foil and allow for a few extra inches so that you can lift it up out of the baking dish before serving. .
Over medium heat, combine the sugar, water and vanilla essence. Stir it once and allow the sugar to dissolve. With a silicone spatula, scrape down any sugar that crystallises to the sides of the pot. Remove from the heat just before it seems the sugar will boil, or when it reads 240 degrees fahrenheit on your cooking thermometer.
Combine the sugar, water and vanilla with the tahini. Don’t roughly overmix but just combine the ingredients by stirring them together until fully incorporated. Roughly overmixing will create a very sandy texture and won’t allow you to pour it in the baking pan to set easily.
Pour the halvah into the baking pan and with your spatula make sure it’s evenly spread. Allow it to cool and reach room temperature before drizzling the Dukkan Molasses. Don’t attempt to mix or combine, but allow it to settle as is. Pop the baking pan in the fridge for four hours so that it firmly sets.
Lift the halvah by pulling at the parchment paper from its sides. Slice with a sharp knife into bite size pieces. You can then transfer them to an airtight container. They will keep for a week.