Matcha Fudge
Creamy white chocolate matcha fudge with a vibrant green tea flavor and optional pistachio or coconut topping.
Ingredients
Ingredients
- 2 cups white chocolate chips or chopped white chocolate
- 1 can 14 oz sweetened condensed milk
- 2 tbsp unsalted butter
- 3 tsp matcha green tea powder sifted
- 1 pinch salt
- 2 tbsp crushed pistachios optional
- 2 tbsp unsweetened coconut flakes optional
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Add the white chocolate, sweetened condensed milk, and butter to a medium heavy bottomed saucepan.
- Set the pan over low heat and stir constantly with a rubber spatula until the mixture is completely melted, smooth, and glossy, with no visible chunks.
- Remove the saucepan from the heat.
- Sift the matcha powder directly into the warm mixture, add the pinch of salt, and whisk until the color is an even green and no streaks remain.
- Taste a small amount carefully and adjust the matcha up to the full 3 teaspoons if you prefer a stronger flavor, whisking again to combine.
- Pour the matcha fudge mixture into the prepared pan and spread it evenly, smoothing the top with a spatula.
- Immediately sprinkle the surface with crushed pistachios and coconut flakes if using, pressing them very lightly so they adhere.
- Refrigerate the pan for 2 to 3 hours, or until the fudge is firm in the center.
- Use the parchment overhang to lift the fudge slab onto a cutting board.
- Warm a sharp knife under hot water, wipe it dry, and cut the fudge into 16 equal squares, wiping and rewarming the knife between cuts for clean edges.
- Serve immediately or transfer the pieces to an airtight container, layering with parchment, and store in the refrigerator until ready to serve.
Notes
- Store matcha fudge in an airtight container in the refrigerator for up to 7 days.
- For longer storage, wrap the whole chilled block well and freeze for up to 2 months, then thaw in the refrigerator before slicing.
- Use a good quality ceremonial or culinary matcha for the brightest color and flavor.
- If the chocolate mixture starts to look grainy on the stove, remove it from heat and stir until smooth before continuing.
- For longer storage, wrap the whole chilled block well and freeze for up to 2 months, then thaw in the refrigerator before slicing.
- Use a good quality ceremonial or culinary matcha for the brightest color and flavor.
- If the chocolate mixture starts to look grainy on the stove, remove it from heat and stir until smooth before continuing.