06As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
07Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
08Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
09Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
10Run the spatula around the edge of the candy to loosen it.
11Then turn out the whole slab of candy onto a wooden board or other cutting surface.
12Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
13Cool the candies completely; then store them in an airtight container at room temperature.
14If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.