These crisp, chewy sesame snaps are a popular Korean sweet. Made with black or white sesame seeds, sugar and starch syrup, they’re simple to make and incredibly moreish. Store the candy in an airtight container for up to three months.
- 220 g (1 cup) caster sugar
- 350 g (1 cup) yoridang (cooking starch syrup) (see Note)
- 260 g (2 cups) toasted sesame seeds (black, white or a mixture of both)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 10 minutes
Grease and line the base and sides of a 19 cm x 29 cm lamington pan. Stir sugar and 185 ml water in a small pan over medium heat until sugar dissolves. Stir in yoridang, then bring to the boil. Cook for 25 minutes or until mixture reaches 135°C (soft-crack stage) on a sugar thermometer or forms a pliable ball when a little is dropped into water. Stir in sesame seeds, then pour into prepared pan.
Cool for 10 minutes or until candy is just starting to set. Cut into squares and cool completely before serving.
• Yoridang, from Korean food shops, is made from raw cane sugar. Substitute corn syrup.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by John Laurie.