In preparation for teaching a Middle Eastern cooking class this summer, I tried out a recipe for sesame candy- the recipe looked like this:
1 c sugar
1 c water
1 t lemon juice
1.5 c sesame seeds, toasted
1 t orange blossom water
The recipe said to boil the sugar and water to the soft ball stage, which I thought I did successfully (though I don't have a candy thermometer), then to add the sesame seeds and orange blossom water and spread in a pan.
The candy is just too soft. I can roll it into balls, but they don't hold their shape. My original hope was to make a crisp candy- something like a brittle.
My questions are these:
1) If I want a hard candy, should I be cooking to the hard crack stage? That seems obvious, but the recipe didn't call for it.
2) what would you do with too-soft sesame seeds in sugar syrup? I'm trying to think of some use for it, since I can't really serve it as individual pieces. Might there be some recipe that it could be added to?