My fudge did not turn out as solid as I would have liked it this year, and that is, in a large part, due to me not going back and revising the basic techniques for fudge making before I start testing new recipes.  My bad.  Making chocolate-less fudge can always be little bit dicey, but my biggest mistake was that I stirred the fudge once it had reached boiling point. Oops. Double Oops.  I revised the recipe below to include these additional techniques and tips, but I have yet to go back and test them out.  I’m classing this recipe as a work in progress until I can go back and test out the revisions, but the flavors are excellent and theoretically it should work?

Ingredients:

• Oil Spray (for greasing)
• 1 1/2 cups Brown Sugar
• 1 tbsp Light Corn Syrup
• 1 cup Half and Half
• 1/3 cup Tahini
• 1 tsp Vanilla Extract
• 1/2 cup Confectionary Sugar
• 1/2 cup diced salted Butter (1 stick total)
• 1/2 cup shredded Coconut

Directions:

1. Line a loaf pan with plastic wrap.
2. Lightly spray the plastic wrap with oil.
3. Combine the brown sugar, tahini, half and half, corn syrup, and vanilla in a deep heavy bottomed pot.
4. Bring the mixture to a boil.  Do not stir after your mixture has started to boil.
5. Insert a candy thermometer, and allow your syrup to continue to cook until it reaches the softball stage and your thermometer reads 236 F (~113).
6. Meanwhile, use a wet brush to brush down the sides of the pot to prevent any crystals from forming.
7. Once the syrup has reached the soft ball stage, turn off the burner, and let it cool to 110 F (~43 C).
8. When the syrup had cooled sufficiently, stir in the confectionary sugar and the butter.
9. Press the fudge into your loaf pan using an oiled spoon or spatula.
10. Sprinkle with shredded coconut.
11. Let it set overnight before cutting it into individual pieces.  After I cut them into individual pieces, I rolled mine into 1″ balls, and then rolled them shredded coconut.