MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black & White Halvah
 Categories: Five, Cookies, Desserts
      Yield: 16 servings
 
           Nonstick spray
    3/4 c  White tahini
      1 ts Kosher salt; divided
  1 1/3 c  Sugar; divided
    3/4 c  Black tahini
 
  SPECIAL EQUIPMENT: A candy thermometer
  
  Lightly coat an 8 1/2" x 4 1/2" loaf pan with nonstick
  spray and line with parchment paper, leaving a 2"
  overhang on long sides. Place a sheet of parchment paper
  on work surface and lightly coat with nonstick spray.
  Beat white tahini and 1/2 tsp. salt in the bowl of a
  stand mixer fitted with the paddle attachment on low
  speed just until smooth.
  
  Meanwhile, place 2/3 cup sugar in a small saucepan and
  remaining 2/3 cup sugar in another small saucepan. Add
  1/4 cup water to each saucepan and set both saucepans
  over low heat. Cook, stirring with a rubber spatula to
  dissolve, about 4 minutes. Keep 1 saucepan over low and
  increase heat to medium-high for other saucepan and fit
  with thermometer. Cook syrup, brushing down sides of
  saucepan with a wet pastry brush to dissolve any
  crystals, until thermometer registers 248┬░F/120┬░C, 7-10
  minutes.
  
  Immediately remove saucepan with boiling syrup from
  heat. Increase mixer speed to medium and gradually
  stream syrup into white tahini, aiming for the space
  between the sides of the bowl and the paddle. Beat just
  until halvah comes together in a smooth mass, less than
  a minute. (Do not overmix or it will be crumbly.)
  Working quickly, scrape onto prepared parchment and
  flatten with spatula until 3/4" thick. Invert a medium
  bowl over halvah to keep warm.
  
  Rinse any hardened sugar off thermometer; clip to second
  saucepan. Increase heat to medium-high and cook syrup,
  brushing down sides of saucepan with wet pastry brush,
  until thermometer registers 248┬░F, about 4 minutes.
  
  While the syrup is cooking, briefly beat black tahini
  and remaining 1/2 tsp. salt in the same bowl of stand
  mixer (no need to clean it out unless you have lots of
  hardened sugar stuck around sides) until smooth. Stream
  in syrup and mix just until halvah comes together in a
  smooth mass.
  
  Uncover white halvah (it should still be warm) and
  scrape black halvah on top; flatten to about the same
  shape as the white halvah. Using the sides of the
  parchment to lift edges, fold stacked halvah in half and
  flatten slightly. Repeat folding and flattening motions
  4-5 times, rotating halvah as you work, to create a
  marbled effect (be careful not to work it too much or
  mixture will be crumbly). Press into prepared pan. Fold
  sides of parchment paper over top of halvah and let
  cool, at least 3 hours.
  
  Lift halvah out of pan using parchment overhang. Peel
  away parchment; cut halvah crosswise into 1/2"-thick
  slices.
  
  DO AHEAD: Halvah can be made 3 days ahead. Leave in pan.
  Store tightly wrapped at room temperature.
  
  Anna Posey
  
  Bon Appétit | December 2016
  
  Yield: Makes about 16
  
  Format by Dave Drum; November 21, 2017
  
  Uncle Dirty Dave's Archives
 
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