Alegría de ajonjolí with sugarcane syrup

Preparation and molasses stage

1. Line a tray about 20 × 20 cm with parchment paper. Grease the paper with part of the oil and reserve the rest for the spatula and knife. Also prepare a glass with cold water to check the syrup.
2. Put the sesame seeds in a wide, dry skillet. Toast them over medium-low heat for 5 to 7 minutes, stirring, until they smell good and are lightly golden. Transfer to a heatproof bowl.

   

3. In a thick-bottomed saucepan, mix the molasses, sugar, 30 ml water, and salt. Heat gently, stirring until the sugar dissolves. Then maintain a moderate boil, watching especially at the end.
4. Cook until reaching approximately 150 °C, or until a drop let fall with a small spoon into the glass of cold water hardens and breaks once completely cool. If it remains flexible, continue a little longer and repeat. Do not check the stage with your fingers on the hot mixture.

   

Shaping and cooling

5. Remove the saucepan from the heat and immediately incorporate the toasted sesame seeds. Mix with a heatproof spatula until all the seeds are coated.

   

6. Pour the mixture into the tray. Spread it with the greased spatula; you can cover it with another sheet of parchment paper and smooth it with a rolling pin. Aim for a uniform thickness of about 6 to 8 mm, without touching the mass with your hands.

   

7. When it begins to set, after about 2 to 4 minutes, mark 12 portions with the slightly greased knife. Let cool for about 45 minutes, until the entire slab is cold and firm.

   

8. Separate the pieces along the marks. Serve or store them when completely cool.