2 cups firmly packed brown sugar
2/3 cup milk
2/3 cup sesame tahini
1 teaspoon vanilla extract
Cook sugar and milk in a saucepan over medium heat to just under the soft ball stage (to 230 degrees F).
Remove from fire and add tahini and vanilla extract, but do not mix in immediately. Let it cool about 2 minutes.
Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan.