Dulce de Ajonjolí

Dulce de Ajonjolí is a cherished Caribbean confection with roots across Puerto Rico and the Dominican Republic, where African, Spanish, and Indigenous foodways meet. The name comes from the Arabic-influenced Spanish word for sesame, and at its heart this candy is a celebration of toasted sesame seeds bound in a creamy, gently spiced fudge. Depending on the household, cooks sweeten with granulated sugar or rustic blocks of piloncillo, and enrich the base with tropical coconut milk for a silky finish. Serve it in small squares with coffee after a meal, or wrap pieces for gifts during festivities.

Ingredients

• 1 cup sesame seeds
• 1 cup granulated sugar (or 1 cup piloncillo, grated)
• 1 cup coconut milk
• 1/2 cup water
• 1 small cinnamon stick
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 teaspoon finely grated lemon zest (optional)
• butter for greasing

Preparation

1. Grease and line: Lightly grease an 8-inch pan with butter and line with parchment for easy release.
2. Toast the seeds: Set a dry skillet over medium heat and toast the sesame seeds, stirring constantly, until nutty and just golden, about 5 minutes. Transfer to a plate to stop the cooking.
3. Make the syrup: In a medium saucepan, add the granulated sugar and water. Stir gently to moisten, then bring to a steady simmer. Drop in the cinnamon stick and a pinch of salt.
4. Enrich the base: Whisk in the coconut milk. Maintain a gentle boil, stirring frequently, until the mixture thickens and turns glossy, about 20 minutes.
5. Flavor and seed: Remove the cinnamon stick. Stir in toasted sesame seeds, vanilla extract, and lemon zest.
6. Cook to finish: Continue cooking, stirring and scraping the bottom, until the mixture leaves clear trails and falls in slow ribbons from the spatula, about 5 to 7 minutes. It should resemble a soft-fudge consistency.
7. Set: Immediately pour into the prepared pan, smooth the top, and let it firm at room temperature, about 45 minutes.
8. Cut and serve: Score while slightly warm, then cool completely and cut into squares. For a pretty finish, sprinkle a few extra toasted sesame seeds on top.

Notes and variations

• Sweetener swap: Replace granulated sugar with piloncillo for deeper molasses notes; dissolve it with the water and proceed as directed.
• Milk richness: For a lighter bite, substitute up to half the coconut milk with additional water. For extra creaminess, cook the coconut milk a touch longer.
• Spice profile: Steep the cinnamon stick longer for stronger spice, but remove it before adding the sesame seeds.
• Seasoning: A pinch more salt can balance sweetness; add more lemon zest for a citrus lift; a few extra drops of vanilla extract deepen aroma.
• Pan prep: If avoiding butter, line the pan with parchment lightly misted with neutral oil.

Serving and storage

Serve small squares alongside coffee or tea. Store in an airtight container at cool room temperature for up to one week, separating layers with parchment. In warm weather, refrigerate and let pieces stand a few minutes before eating so the coconut milk base softens slightly. If pieces feel tacky, dust with extra toasted sesame seeds to reduce sticking.

FAQ

Why didn’t my candy set?

It likely needed a longer finish on the heat. Return the mixture to the saucepan and cook, stirring constantly, for another 2 to 3 minutes until thicker and more cohesive, then reset.

Can I make it less sweet?

Reduce the granulated sugar by a couple of tablespoons, or blend half granulated sugar with half piloncillo for a rounder sweetness.

What texture should I expect?

Soft-fudge squares that slice cleanly yet retain a delicate chew from the sesame seeds, with a creamy backdrop from the coconut milk.