With inspiration from Patisserie Tomoko and A Cloudy Kitchen. See notes below on how to make a simpler, but no less delicious, black sesame fudge.
For the shortbread crust:
For the black sesame caramel:
For when you just need something sweet with no fuss, the black sesame layer works all on its own as an amazing fudge. Simply double the amount of white chocolate in the recipe above, then pour the fudge into a parchment-lined baking pan and chill until set. For a firmer texture, let the mixture simmer just a bit longer after you melt in the white chocolate, until you start to see a tiny bit of browning. The fudge is decadent, but the combination of intensely sweet, plus toasty black sesame, with a hit of sea salt on top, is extremely addictive.