Food & Cooking Recipes Dessert & Treats Recipes Sesame Caramels Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobbi Lin Yield: 64 Looking for a hostess gift? Try Martha's take on the popular Middle Eastern sesame seed candy known as simsimia. Ingredients Nonstick cooking spray, for pan 1 cup heavy cream ½ cup (1 stick) unsalted butter, cut into pieces ½ teaspoon kosher salt 2 cups sugar ½ cup light corn syrup 1 teaspoon pure vanilla extract ½ cup sesame seeds, toasted Directions Lightly coat bottom and sides of an 8-by-8-inch square pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides; lightly spray parchment. In a small saucepan, combine cream, butter, and salt; heat gently over low. In a heavy medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Clip on a candy thermometer. Over high heat, cook until sugar is dissolved, swirling pan and brushing down sides with a wet pastry brush to prevent crystals from forming, 8 to 12 minutes. Continue swirling pan until sugar is a dark golden color, about 10 minutes. Carefully add warm cream mixture to pan, taking caution as it will bubble up. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on candy thermometer, about 15 minutes. Transfer to prepared pan, sprinkle evenly with sesame seeds, and let stand, uncovered, at room temperature, at least 8 hours and up to 1 day. Transfer caramel to a large cutting board. Cut into 1-inch pieces; wrap each piece in waxed paper to seal. Rate it Print