Recipe details are AI-generated from the video and may contain errors — for reference only.
Turn on medium heat, pour 180g raw black sesame seeds into the frying pan, stir continuously with a wooden spatula for about 7 to 8 minutes until the sesame seeds emit a rich aroma, then remove and set aside.
local_fire_departmentmedium heat, about 7 to 8 minutesWatch out
Black sesame seeds burn easily. Do not use high heat, stir constantly, otherwise they will burn and be ruined.
Turn on medium-low heat, add 30g honey, 105g fine sugar, and 4g salt all at once into the frying pan, stir slightly, and cook for about 4 minutes until the syrup bubbles and turns a pale yellow color.
local_fire_departmentmedium-low heat, about 4 minutesWatch out
Do not move too vigorously to prevent the syrup from crystallizing and splashing, and closely monitor the color change.
Hot syrup can cause severe burns; be careful to avoid splashing when stirring.
When the syrup turns pale yellow, pour all the roasted black sesame seeds into the pan, turn to the lowest heat, stir continuously for about 2 minutes by flipping from bottom to top and pressing down, until the sesame seeds become glossy and evenly coated with syrup.
local_fire_departmentlowest heat, about 2 minutesWatch out
Stir continuously and thoroughly, otherwise the syrup will not coat the sesame seeds evenly.
The freshly cooked sesame candy is extremely hot; you must wear thick gloves during operation, otherwise you will get severely burned.
Line a baking tray with baking paper, pour all the cooked sesame candy onto the paper, cover with another sheet of baking paper, put on gloves, and firmly press the candy flat.
Watch out
Work quickly to flatten the candy before it cools and hardens, otherwise it won't hold its shape.
Hold the edges of the candy securely when cutting with a sharp knife to prevent the blade from slipping and causing cuts.
After flattening, let it rest for about 1 minute, peel off the top baking paper, and use a knife to cut the sesame candy into bite-sized squares.
Watch out
Must be cut while still warm, otherwise it will become too hard to slice once completely cooled.
Let the cut sesame candy rest for about 30 minutes until completely cooled with a glossy, non-sticky surface, then store in an airtight container.
Watch out
Must be completely cooled before sealing, otherwise residual heat will cause the candy to become soft and sticky.
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