Sesame Tahini Fudge

• 1 cup Organic Tahini paste
• 1/3 cup toasted hulled sesame seeds
• 1/2 cup coconut palm sugar or powdered Jaggery
• 1 teaspoon cardamom powder
• 1 - 2 tablespoons water
• 24 small baking cups placed in a mini muffin tin for setting the 'guls'
• 1 pinch sea salt

1. Mise en place - Have the baking cups ready and set right next to you, time, tide and molten hot sesame mix don't wait for anyone!
2. Add the water to the powdered jaggery/coconut sugar in a non stick skillet and heat until the sugar dissolves, lower the heat and test to see if the syrup reaches just beyond the soft crack stage (If a blob of the molten sugar is dropped into water, it should immediately form a hard sphere). At this point, stir in the cardamom and the Tahini and fold until the ingredients are completely combined.
3. Using a small cookie scoop pour a teaspoon of the mix into the baking cups. Tap the bottom of the muffin tin to smooth the surface. Sprinkle liberally with the toasted sesame seeds and press lightly to ensure that the seeds get embedded on the surface. You need to work fast at this step, the fudge tends to set rather quickly.
4. Place in the refrigerator to chill for about 10 minutes. This completely sets the fudge into a firm yet yielding confection to happily share with your near and dear ones.

tahini paste, sesame seeds, coconut palm sugar, cardamom powder, water, baking, salt

Taken from food52.com/recipes/41942-sesame-tahini-fudge (may not work)