I followed this recipe (Hebrew; my loose translation below) for homemade halva, which is a candy based on tahini (ground sesame seeds). As you can see in the picture in the original recipe, the end product is supposed to have a rather firm consistency. I also understand from the recipe that after the mixing stage, when the mixture is poured into the pan, the warm mixture is supposed to be rather liquid.
- Place 500g raw tahini in a mixer bowl.
- Heat 500g white sugar with 1 cup water up to 121°C.
- Set mixer to medium speed, and slowly drizzle the hot sugar syrup into the bowl.
- Add 1 tbsp vanilla extract, and mix for 30 seconds until combined.
- Add 1 cup peeled, roasted pistachios and mix until evenly dispersed.
- Pour the mixture into a square pan, lined with a baking sheet sprayed with cooking spray. Cover with a second baking sheet sprayed with oil and let cool to room temperature.
- Cut to small cubes and serve.
In my attempt to make this, the mixture became quite firm while still in the mixer, even before I finished drizzling all of the sugar syrup into it. I insisted on drizzling all of it, and by the time I was done (and combined the last ingredients) the mixture pretty much turned into halva crumbles. I tried pressing it into shape in a pan, but the crumbly mixture remained just as crumbly after it cooled down.
Can you figure out what I [could] have done wrong? Perhaps I have cooked the sugar syrup too long? I used a thermometer, and I took care not to touch the bottom of the pot. Or have I drizzled the syrup too slowly?
I'll appreciate any input.