Silky Tahini Chocolate Fudge with Sea Salt Crunch
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).
Craving more melt-in-your-mouth treats like this?
Comment FUDGE to grab the Fudge eBook packed with 268 recipes for only $3.90 USD.
Or comment 100 to unlock our bundle of 100 eBooks—over 80 000 recipes—for just $5 USD.
#tahinifudge #saltedchocolate #easyfudge #cooklikeapro #100ebooks #rusticdesserts #no-bake
Silky Tahini Chocolate Fudge with Sea Salt Crunch
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).
Craving more melt-in-your-mouth treats like this?
Comment FUDGE to grab the Fudge eBook packed with 268 recipes for only $3.90 USD.
Or comment 100 to unlock our bundle of 100 eBooks—over 80 000 recipes—for just $5 USD.
#tahinifudge #saltedchocolate #easyfudge #cooklikeapro #100ebooks #rusticdesserts #no-bake
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