HELWA TAT-TORK (Maltese Halva)

100gms white sugar
140gms tahini (sesame paste - light)
pinch vanilla powder or drops
roasted almonds, cherries (tablespoonful each)

Put the sugar with about four tbsp water in a heavy bottomed container on the cooker. Dissolve slowly and then raise heat and boil to 140 degrees centigrade (285 fah) using a sugar themometer (DO NOT STIR). Meanwhile put the tahini, cherries, almonds and the essence in a heat-proof bowl and mix thoroughly. When the desired temperature is reached remove from heat (take care it is very hot) and whilst stirring the tahini continuously pour the sugar solution onto it. After a few stirs it turns solid. Transfer to a dish and let cool. Leave to mature for at least a month or so (the more it matures the better it becomes). After a time some extra oil will seep from the solid but this is not in any way detrimental to the confection.
P.S. Choose a dry day for best results.