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I'm not @Hassouni, but the prepared sauce above basically is a combo of tahini paste, garlic, lemon and sometimes yogurt. The "prepared sauce" often has another name in Lebanese/Arab cuisine - "taratoor". It's usually eaten as a dip with fish or a topping in meat shawarma (but not chicken, which is usually served with a straight up garlic paste).

we usually add some water to, and reduce the lemon to thin the tehina...which leads me to a funny story:

There is on any given day, usually a tupperware of tehina in our fridge, the go-to snack with some pita. So one day dad comes home from work, takes out the tupperware, heats some bread and has at it. Except...hm, maybe that wasn't what he thought it was, it was PANCAKE BATTER!

I'm wondering what the best, most authentic brand of tahini is available in the U.S.? I am loving a darker, Turkish fire-roasted one by Tohum.

I made these over the weekend and they came out great. Everyone loved them. I did use vanilla bean paste instead of vanilla so it had a richer taste, but other than that, they were very tasty. I need to do some work on making them hold together better, but I only had about 1/4 lose their tips. I did discover if I lightly misted the rolls with cold water before pressing with the rolling pins, it helped stick together better.

Whoa, be very careful with this recipe! I was following these instructions, was boiling the corn syrup, butter and sugar. I turned off the heat and added the vanilla, and BOOM, the candy EXPLODED! I was lucky enough to be out of the way.

Follow the instructions on the Washington Post article. They tell you to put the vanilla in to boil, rather than putting it in later.

Otherwise, it's very good so far! That was just a scary moment.

I cooked mine to the temps listed in the Washington Post link, and they turned out super soft, like when I made tall narrow pumpkins out of it within 15 minutes they were short and flat. They didn't hold their shape at all. Next time I'll cook it longer.
pictures here: http://sarahjbakes.blogspot.com/2009/10/home-made-candy-corn.html

I've made two batches now One came out hard as a rock; probably boiled it too hard for those five minutes - should have simmered! I found that adding about a tablespoon of honey with the corn syrup, then adding another tablespoon of honey with the vanilla gets you closer to that Brach's taste. I also dabbed paste colors on - orange and yellow - the colors were fine.

made mine yesterday, with black beans and salsa de chile guajillo, it was REALLY good. It's joining my dinner time rotation!

Beckyleeprice: Generally the paste food colorings are super concentrated, so you would want to add a lot less. I don't have much experience with them but it's worth a shot. I would just add a very little bit at a time.

butterfinger- Corn syrup (like Karo) isn't high in fructose, but is mostly glucose, one half of what makes up sucrose (the other being fructose) and is usually used to reduce uncontrolled crystallization and make a creamier mouthfeel and more consistent result in home-made confections. It's used in making caramel or other sugar syrups for the same reason. It also lends an appealing shine to the product. Any other glucose syrup or invert sugar should have the same effect.

I just tried making these. I boiled it for 5 minutes which was probably about a minute too long. It far too stiff. I managed to get two colors formed into logs but not the third one. The two that I managed to snake-ify were too dry to stick to each other. We ate some bits of it though and it tasted good. I'll try again.

This looks fun! I have a ? tho. The recipe is what appears to very similar to what used to be or is sometimes still used as an icing for cupcakes. It gets poured on. Not a frosting but somewhat similar to the thick icing on petit fours. (Fondant like-but a little lighter.) Does anyone know a recipe for that.

Many thanks

Gail

The one thing this recipe is missing is temperatures...too hot and it'll be a rock solid brick of orange. I'd love to make it though, do you have any suggestions for what temp to cook the sugar to?