Macau Sesame Candy
A classic Macau street snack, perfectly blending toasted sesame with caramelized sugar, delivering a crunchy and sweet delight.
Ingredients
5 items- white sesame seeds 200g
- white granulated sugar 150g
- malt syrup 100g
- water 50ml
- cooking oil a little
Nutrition
Steps （6 steps）
Toast white sesame in a pan over low heat for about 5 minutes until lightly golden and fragrant. Remove and spread to cool.
Add sugar, malt syrup and water to the pan. Heat over medium, stirring until sugar dissolves. After boiling, reduce to low heat and stop stirring.
Continue cooking over low for 8-10 minutes until syrup turns amber. Test by dropping a bit into cold water – it should become brittle.
Turn off heat, immediately add toasted sesame and stir quickly to coat evenly with syrup.
Pour mixture onto a lightly greased baking pan (or parchment). Use a spatula or rolling pin to flatten to about 1 cm thick.
While warm, cut into bars or pieces. Let cool completely until hard, then separate and store in an airtight container.
Tips
Avoid stirring the syrup while boiling to prevent crystallization. Aim for a syrup temperature of 130-140°C for perfect texture. Let candy cool completely before cutting for clean edges. Store in airtight container to maintain crispness.
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