Recipe courtesy of Hedy Goldsmith

Peanut Butter, Bourbon and Maple Fudge (Halvah)

Getting reviews...
Halvah is a dense, sweet, crumbly Middle Eastern dessert traditionally made from a nut butter, such as tahini (sesame paste). Pistachios are normally folded into the halvah, but I prefer using peanut butter, the thinner oily peanut butter works best. I've recreated this as a childhood treat. It's my answer to fudge--but it's not your grandma's fudge.
  • Level: Intermediate
  • Total: 1 day 12 hr 20 min
  • Prep: 5 min
  • Inactive: 1 day 12 hr
  • Cook: 15 min
  • Yield: 16 to 20 pieces
Share This Recipe



Special equipment:
Have ready: Small heavy-bottomed saucepan Candy thermometer Oiled heavy wooden spoon Oiled 6-inch round pan
  1. In a small bowl, combine the peanut butter, maple extract, vanilla bean paste, kosher salt, and peanuts. Set aside. 
  2. In the small heavy-bottomed saucepan, heat the bourbon, 2 1/4 tablespoons water, and the sugar over medium heat, stirring until dissolved, about 3 minutes. Once dissolved, increase heat to high. Attach the candy thermometer and boil without stirring until the mixture reaches 255 to 260 degrees F, just below hard-crack stage. 
  3. Remove from heat, immediately pour in the bowl, and assertively mix in syrup with the oiled wooden spoon. Mix until the halvah begins to form threads. This gives the dessert its unique texture. 
  4. Working quickly, press the mixture into the oiled pan. (I like using a smaller pan that has 2-inch sides.) Press firmly, making the mixture dense and compact. 
  5. Wrap two times in plastic and store in the refrigerator for 36 hours. The halvah needs to cure, yielding an awesome dessert. 
  6.  Unmold while cold. Let sit at room temperature, at least 4 hours, before eating. Serve with dates, frozen Greek yogurt, and pomegranates. The halvah is also awesome all by itself! 
  7. The halvah will keep well at room temp, stored in an airtight container.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.