Hungarian version

- 1½ cups (280g) sugar
- ½ cup (100ml) water
- juice of ½ lemon (strained)
- flavourings—vanilla, coffee, chocolate, nuts, etc.
- 1½ cups (340g) tahini ( beaten to mix in any excess oil)

- Boil the sugar, water and lemon juice with flavourings to a "soft ball"' syrup (240 °F; 115 °C). Let the syrup cool, undisturbed, for a couple of minutes, while you warm the tahini to about 50 °C; 120 °F. Add the warmed tahini to the hot, flavoured sugar syrup, beating all the while.

- Put the warm mixture into an oiled cake tin or plastic container. Once cool, seal to keep out any moisture and leave in the fridge for 36 hours (this allows the sugar crystals, which give halva its distinctive texture, time to grow). Cut while cold, with a sharp knife. Wrapped in cling-film, halva will keep for weeks.