Chocolate tahini fudge is a small-batch chilled treat with a rich chocolate base, nutty sesame flavor and a pale tahini swirl. There is no sugar-boiling stage: gently melt the ingredients, spread them in a lined pan and let the refrigerator do the rest.
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Recipe at a Glance
- Yield: 25 small squares
- Preparation: 15 minutes
- Cooking: 5 minutes gentle melting
- Chilling: At least 3 hours
Table of Contents
- Ingredients
- Before You Start
- Directions
- Cook’s Tips
- Storage and Make-Ahead
- Recipe Questions
- More Recipes You’ll Love
Ingredients
Chocolate fudge
- 300 g semisweet chocolate (50–60% cocoa), finely chopped
- 200 g sweetened condensed milk (not evaporated milk)
- 80 g smooth runny tahini, well stirred
- 20 g unsalted butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Tahini swirl
- 20 g smooth runny tahini
- 1 teaspoon powdered sugar
- Flaky sea salt, a small pinch, optional
Before You Start
Use sweetened condensed milk. Evaporated milk will not give the same sweetness or set.
Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.
Directions
1. Prepare the pan
Line a 15 cm (6-inch) square pan with parchment, leaving handles for lifting. Stir the tahini in its jar thoroughly so any separated oil is fully mixed back in. In a small bowl, mix the 20 g swirl tahini with the powdered sugar until smooth.
2. Melt gently
Put the chopped chocolate, condensed milk, 80 g tahini and butter in a heatproof bowl over a pan of barely simmering water. The bowl should not touch the water. Stir gently until the chocolate is just melted and the mixture is smooth; do not let it boil or overheat.
3. Add flavor and swirl
Remove from the heat and stir in the vanilla and fine salt. Immediately spread in the lined pan. Drop small spoonfuls of the tahini swirl over the surface and drag a skewer through them a few times to marble the top. Add a small pinch of flaky salt if desired.
4. Chill
Refrigerate for at least 3 hours, until firm all the way through. If still soft, leave it longer rather than trying to cut it warm.
5. Cut and serve
Lift out using the parchment. Let stand for about 5 minutes, then cut into 25 small squares with a warm dry knife. Keep refrigerated and bring out shortly before serving; this is a soft chilled fudge, not a shelf-stable confection.
Cook’s Tips
- Use sweetened condensed milk. Evaporated milk will not give the same sweetness or set.
- Tahini varies between brands. Stir it thoroughly and use smooth pourable tahini rather than dry paste from the bottom of the jar.
- Heat only until the chocolate melts; excessive heat can make the mixture oily or grainy.
- Tahini is made from sesame, so this recipe is unsuitable for anyone with a sesame allergy.
Storage and Make-Ahead
Store the fudge in a covered container in the refrigerator for up to 1 week, with parchment between layers. Freeze well-wrapped squares for up to 1 month and thaw in the refrigerator. Keep chilled until shortly before serving, especially in warm weather.
Recipe Questions
Is this traditional boiled fudge?
No. It is a condensed-milk chocolate fudge that sets when chilled, with tahini for flavor and a softer texture.
Can I use milk chocolate?
This ratio is intended for semisweet chocolate around 50–60% cocoa. Milk chocolate may give a softer, sweeter result and is not a direct substitute here.
Why did the oil separate?
The tahini may not have been fully stirred, or the chocolate mixture may have overheated. Mix the tahini well before measuring and melt everything over gentle heat.