This is my last recipe of the year! And of course I had to end it with matcha. As I mentioned in my previous post, when things are tough I gravitate toward something familiar, and matcha is one of those things for me. You can put it in almost any dessert, and it just makes it so much better. This matcha fudge is super easy to make and is the perfect New Years Eve dessert. Give it to your friends or eat it all yourself. (I am going to eat it all myself lol).
Ingredients, Substitutions & Adjustments
- Matcha powder – Matcha gives this fudge its flavor and color. I love using Aiya culinary grade matcha powder because it is simply the best. That’s why my desserts have such a vibrant green color. Use the code cookingtherapy10 to get 10% off your purchase.
- Condensed milk – This ingredient adds sweetness and helps make the fudge chewy. Make sure to use condensed milk, not condensed creamer.
- White chocolate – Adds sweetness and helps the fudge set. Make sure to use the highest quality white chocolate.
- Vanilla extract – Adds flavor to the fudge. You can substitute with an equal amount of vanilla paste or 1 vanilla bean.
- Salt – Balances out the sweetness of the condensed milk and white chocolate.
Making my matcha fudge
First prepare a 8×8 baking pan by greasing and covering it with parchment paper. Next, add the condensed milk and matcha powder to a sauce pan. Make sure to sift the matcha powder into the pan. Heat over medium low heat and mix until well incorporated. Add the white chocolate and stir until it is fully melted. Lastly, add the vanilla extract and salt. Stir until combined.
Pour the fudge into the prepared baking pan. Use a spatula to spread it into an even layer. Cool at room temperature until fully cool (15-20 minutes). Cover and chill for at least 3 hours in the fridge. Sift extra matcha powder over the top and serve. Store in an airtight container in the fridge or at room temperature.
Tips on how make the perfect matcha fudge
- Sift matcha to prevent clumping – Matcha powder tends to easily clump, so sifting it at least once helps prevent that from happening.
- Use more or less matcha depending on the flavor you want – The reason this fudge works flavor-wise is because the bitterness of the matcha balances out the sweetness from the condensed milk and white chocolate. Depending on the quality of your matcha powder, you might want to use more or less matcha powder. I would recommend at least 2 tablespoons for lower quality matcha. I used 2 tablespoons because I love matcha, and I wanted to make my fudge less sweet. Feel free to use more if you want a more pronounced matcha flavor.
- How long can fudge be stored? – Fudge can last 1-2 weeks at room temperature and 3-4 weeks in the fridge.
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Matcha Fudge
Equipment
Ingredients
- 2 tbsp matcha powder
- ¾ cup condensed milk
- 14 oz white chocolate
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Prepare a 8x8 baking pan by greasing the pan and covering it with parchment paper.
- Heat matcha powder and condensed milk in a sauce pan over medium low heat until both are well incorporated. Make sure to sift the matcha into the pan.
- Add the white chocolate chips and mix until they melt.
- Add the vanilla extract and salt. Mix until incorporated.
- Pour the fudge into the prepared baking pan. Use a spatula to spread it into an even layer. Cool at room temperature until fully cool (15-20 minutes). Cover and chill for at least 3 hours in the fridge.
- Optional: Sift extra matcha powder over the top before serving.
- Store in an airtight container in the fridge or at room temperature.
Notes
- The reason this fudge works flavor-wise is because the bitterness of the matcha balances out the sweetness from the condensed milk and white chocolate. Depending on the quality of your matcha powder, you might want to use more or less matcha powder. I would recommend at least 2 tablespoons for lower quality matcha. I used 2 tablespoons because I love matcha, and I wanted to make my fudge less sweet. Feel free to use more if you want a more pronounced matcha flavor.
- Fudge can be stored 1-2 weeks at room temperature and 3-4 weeks in the fridge.
Nutrition
138
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