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This study was carried out to investigate the proper combination of honey and malt syrup affecting shape, sweetness, texture, melting degree in mouth and flavor of Dasik made of sesame. Dasik made of 100% honey scored more than the average values except shape. Dasik made of 100% malt syrup was resulted in poor score values in all items tested here, Dasik made of 35% honey and 65% malt syrup was .scored average in all items, . however, Dasik made of 65% honey and 35% syrup showed the most, attractive shape, texture, melting in mouth, flavor and sweetness. It can be recommended that 35% malt syrup and 65% honey will be more proper combination rate in case of making Dasik with sesame seeds.
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