Chocolate Tahini Fudge
From Desserts [1] by the editors of Food & Wine
Notes
At the end of a meal, Boston pastry chef John daSilva loves to pass around tiny squares of this luscious fudge, enriched with the earthy flavor of sesame paste.
"I never met a fudge I liked until this one. Tahini and a sprinkle of salt on top save it from getting cloying, which is the tragic downfall of most fudges. The creamy, nutty squares are best cold. I keep mine in the freezer so they don't get too melty." — Susan Choung, books editor
Ingredients
- 3/4 cup whole milk
6 tablespoons unsalted butter
3 cups sugar
12 ounces dark chocolate (70%), finely chopped
1/4 cup tahini
2 tablespoons toasted sesame oil
1 tablespoon hot water (optional)
2 cups (8 ounces) Marshmallow Fluff
1 1/2 teaspoons pure vanilla extract
2 tablespoons lightly toasted sesame seeds
Flaky sea salt
Directions
- Line a 9-inch square baking pan with parchment paper. In a medium saucepan, combine the milk and butter and cook over moderate heat until the milk is hot and the butter is melted. Whisk in the sugar and cook, stirring occasionally, until the mixture reaches 240°F on a candy thermometer, which should take about 5 minutes.
- Remove the saucepan from the heat. Add the chocolate, tahini and sesame oil and stir until the chocolate is completely melted. If the mixture separates, whisk in the hot water until it is smooth again. Add the Fluff and vanilla and stir vigorously until the Fluff is completely incorporated.
- Scrape the fudge into the prepared pan and smooth the surface. Sprinkle with the toasted sesame seeds and let cool, then refrigerate until cold, about 2 hours. Cut into 1-inch squares, sprinkle with sea salt and serve.
Reprinted from Desserts: More Than 140 of Our Most Beloved Recipes. Copyright © 2017 by Food & Wine. Published by Oxmoor House, an imprint of Time Inc. Books.
Information
- Category
- Desserts, Pastries
- Cuisine
- North American
- Yield
- 80 pieces
- Total Time
- 44 minutes, 59 seconds