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Spoke Wine Bar in Somerville, Massachusetts, serves fantastic food in addition to great wine and awesome cocktails. At the end of the meal, they pass around tiny squares of this luscious chocolate-and-sesame fudge. Slideshow:  More Fudge Recipes 

July 2016


Credit: © John Kernick

Recipe Summary test

45 mins
Makes about 80 pieces


Ingredient Checklist


Instructions Checklist
  • 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°, 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 the fudge into 1-inch squares and sprinkle with sea salt.

Make Ahead

The fudge can be stored in an airtight container for up to 1 week.