As we say goodbye to 2018, I thought I’d share my latest fattening creation; tahini fudge. Don’t worry, there will be plenty of time for dieting in 2019. Besides, you don’t have to eat it all by yourself, you know! Just take the fudge to your next Christmas party or holiday work party. Fudge is also great to give as a gift, or even as a stocking stuffer. Just don’t let your four-legged, furry babies get to it first!
Did you know tahini fudge was even a thing? I sure didn’t. Lately, it seems every time I think I’m I’m about to come up with a new recipe, someone has already beat me to it. The cake my daughter requested for her birthday this year is a good example. Nena asked for a cheesecake made with circus animals cookies. In case you’re wondering, she just turned 24. I was pretty surprised to find out that someone had already created such a recipe! Of course, I made my own version. So when I started dreaming of a unique fudge recipe for the holidays, I was once again surprised to find that it already existed. However, I did go out of my way to make this an original recipe, so I hope you enjoy it!
How to make Simple Fudge
Making fudge is as simple as melting chocolate, and mixing in some condensed milk, butter, or in this case tahini and coconut oil. After that, you can mix in dried fruit, nuts, or just leave them plain. Although I had intended to use white chocolate chips in this recipe, all I had on hand was dark chocolate and butterscotch chips. So you might want to try it both ways and see what you prefer. You also have the option of sprinkling the top them with chopped nuts, sprinkles, chocolate chips, or flaked coconut. As far as tools required, you’ll need the following: a saucepan, an 11″ x 7” or an 8″ x 8″ pan, aluminum foil, a spatula, and a pastry scraper. Not only is the pastry scraper the perfect tool to cut the fudge into flawless, little squares, it’s also one of my favorite kitchen tools.
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Tahini Fudge is a simple, no bake recipe that's ready in a little over an hour.
Line an 11" X 7" or an 8" X 8" pan with foil, and spray lightly with cooking spray. Set aside until needed.
Pour chocolate and butterscotch chips in a medium saucepan. Stir in condensed milk, coconut oil, and tahini paste.
Place the saucepan over low heat, and stir until all the ingredients have melted together. This should take less than 10 minutes.
Stir in dates and coconut, then pour into the prepared pan, smoothing out with an oiled spatula.
Press 24 walnut halves into the fudge.
Place the pan in the refrigerator for one hour, then cut into squares using a pastry scraper.