Good halvah depends on the quality of ingredients, a tahini-sugar ratio (at least 50% tahini) and how well the finished product is cared for — heat and moisture are the enemy of sugar work.

Halvah is an old-time delicacy for eaters steeped in borcht, smaltz herring, gribenes, matzo brie, and other Jewish food favorites. The tahini-based confection is now more broadly popular as the ...

There’s an art and a science to making halvah, says Richard Radutzky, president of the 118-year-old candy company Joyva. Some steps in making the sesame-based confection are nearly impossible to ...

Good halvah depends on the quality of ingredients, a tahini-sugar ratio (at least 50% tahini) and how well the finished product is cared for — heat and moisture are the enemy of sugar work.

Assemble Your Halvah. Remove your pumpkin halvah mix from the heat and using a hand blender mix in the powdered milk. Add ¾ ...

3. In a saucepan over low heat, combine the butter, sugar, corn syrup, and salt. Cook, stirring occasionally, for 3 to 4 minutes, or until the butter melts.

A dozen vendors will be selling food, plants, art, jewelry and more to help Bay Area residents ring in spring and raise funds to support the women’s freedom movement in Iran.

Over centuries and continents, halvah has been sweetened with sugar, date syrup, grape syrup and honey. Maple syrup — not so much. click to enlarge. Courstey ...