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2 c Brown sugar 2/3 c Sesame Tahini
2/3 c Milk 1 ts Vanilla
Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan.
From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel Books, New York.
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