Peanut tahini fudge
Good confectioners know that caramel and sea salt coexist well. So it is in this recipe for peanut tahini fudge. You can find many combinations and flavors, but this recipe, inspired by the fudge we tried last Christmas in Brighton, will leave an unforgettable memory in everyone.
- a can of sweetened condensed milk (400 g)
- 150 ml milk
- 450 g of sugar
- 115 g butter
- 1 tea cup peanut tahini
- sea salt flakes
Use a double-bottomed saucepan. Put all the ingredients without the sea salt. Stir constantly and cook for 10-15 minutes. If you have a pastry thermometer, the temperature of the mixture should be 113-115ºC. If you do not have a thermometer, check by dripping some of the mixture into a glass of cold water. If you can form a soft ball that does not stick to your fingers, then it is ready.
Remove the pan from the heat and put aside for 5 minutes. If you want to add other ingredients and flavors, do it now before you start mixing the fudge.
After cooling slightly, you can add nuts or chocolate chips to the mixture. This way you will have more texture and tastes. Stir the mixture for 5-10 minutes until it becomes smooth, shiny and more brittle.
Put the finished fudge in pan (size 20×20 cm), covered with baking paper. Sprinkle delicately with sea salt, so you will get a pleasant contrast of flavors. Leave the fudge for a while before cutting it.
The fudge prepared in this way will be good for consumption for up to two weeks if left at room temperature.