Middle Eastern Tahini Halva

Instructions:

1. Line an 8x4 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Place the 240g tahini in a large mixing bowl and stir thoroughly to ensure no oil has separated.
3. Combine 200g granulated white sugar, 80ml water, and 1.5g fine sea salt in a medium heavy-bottomed saucepan over medium heat.
4. Stir the mixture until the sugar dissolves, then add 5ml lemon juice.
5. Increase heat to medium-high and boil without stirring until the syrup reaches exactly 235°F–240°F (113°C–115°C) on a candy thermometer.
6. Remove the syrup from the heat immediately and stir in 5ml vanilla extract.
7. Slowly pour the hot syrup into the tahini while stirring constantly with a rubber spatula.
8. Gently fold the mixture until it becomes a uniform, matte, heavy paste; stop stirring immediately once uniform to prevent the oil from separating.
9. Transfer the mixture into the prepared loaf pan, smooth the top with the spatula, and press down firmly to remove air pockets.
10. Allow the halva to cool at room temperature for 1 hour, then refrigerate for at least 3 hours to fully set.