Salted Dark-Chocolate Tahini Fudge Deep, silky chocolate meets nutty sesame in this five-ingredient fudge, finished with a delicate crunch of flaky sea salt. Zero candy thermometers, total wow factor.
Ingredients • 3 cups semisweet or dark-chocolate chips • 1 can (14 oz / 397 g) sweetened condensed milk • ⅓ cup tahini (well-stirred) • 1 tsp vanilla extract • ¼ tsp flaky sea salt + extra for topping
Instructions 1. Prep pan — Line an 8 × 8 in (20 cm) pan with parchment, leaving overhang for easy lifting. 2. Melt base — In a heavy saucepan on low, stir chocolate chips and condensed milk until completely smooth. Off heat, whisk in tahini and vanilla. 3. Set & finish — Scrape fudge into the pan and smooth the top. Immediately sprinkle a pinch of flaky sea salt over the surface. Chill 2–3 hours until firm. 4. Slice — Use the parchment to lift the slab out; cut into 1-inch squares. Store refrigerated in an airtight container up to one week (or freeze for a month).
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