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    Home » Recipes » Candy & Confectionary
    Dec 30, 2021(updated Aug 30, 2022)

    Matcha Fudge

    4.54 from 41 votes

    14 Comments

    by Becca Du

    Jump to Recipe Print Recipe
    matcha fudge

    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

    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 the fudge

    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.

    sifting matcha over the top

    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. This is a technique I use especially in my candy recipes like my matcha peppermint bark and matcha Halloween bark.

    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.

    matcha fudge

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    matcha fudge

    Matcha Fudge

    Becca Du
    A super easy 5 ingredient matcha fudge recipe.
    4.54 from 41 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Dessert
    Cuisine Asian
    Servings 16 people
    Calories 186 kcal

    Equipment

    • 8 inch square cake pan

    Ingredients
     
     

    • 2 tbsp matcha powder
    • ¾ cup condensed milk
    • 14 oz white chocolate
    • 1 tsp vanilla extract
    • ½ tsp salt

    Instructions
     

    • Prepare a 8×8 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

    Serving: 1fudge pieceCalories: 186kcalCarbohydrates: 23gProtein: 4gFat: 9gSaturated Fat: 6gCholesterol: 10mgSodium: 113mgPotassium: 124mgFiber: 1gSugar: 22gVitamin A: 139IUVitamin C: 1mgCalcium: 90mgIron: 1mg
    Keyword matcha fudge
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    FusionJapaneseGluten-FreeVegetarianHolidaysLunar New YearMatcha

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    Comments

    1. Katie says

      September 13, 2023 at 9:44 am

      1 star
      What am i doing wrong?
      Oily as heck and wont combine

      Reply
      • Becca Du says

        September 13, 2023 at 2:08 pm

        The condensed milk won’t combine with the matcha powder? Or the chocolate won’t combine with the white chocolate?

        Reply
    2. Lu says

      December 17, 2022 at 10:07 pm

      5 stars
      Love this with sea salt and chilli flakes

      Reply
      • Becca Du says

        December 18, 2022 at 2:25 pm

        Oh!! Never tried it with chili flakes! That sounds amazing!

        Reply
    3. Mylo says

      July 01, 2022 at 10:22 pm

      Hey, I just tried this recipe but the fudge never solidified… any idea what went wrong?

      Reply
      • Becca Du says

        July 06, 2022 at 4:15 pm

        Hi Mylo. Can you give me a few more details on how it looked?

        Reply
    4. Erica says

      March 12, 2022 at 9:37 pm

      Where did you get your prep bowls? They’re so cute!

      Reply
      • Becca Du says

        March 14, 2022 at 9:50 am

        I got them from Facture Goods! – https://www.facturegoods.com/

        Reply
    5. Judy.Chalmers says

      January 09, 2022 at 10:41 am

      Hi,
      I really would love to make this fudge. My problem is, I love matcha but really dislike white chocolate. Can I substitute dark chocolate?

      Reply
      • Becca says

        January 09, 2022 at 11:38 am

        Totally understand that. White chocolate can be overwhelmingly sweet sometimes. Yes you can! The color will of course be different but it should still ve good. Let me know how it goes!

        Reply
    6. Maria says

      September 09, 2021 at 7:28 am

      I’m making this right now and my matcha just wouldn’t incorporate, it stayed in crumbs, what do I do? Did I do something wrong? Should I add chocolate to make it smoother ??

      Reply
      • Becca says

        September 09, 2021 at 10:21 am

        Hi Maria. I would try sifting it first to see if that makes a difference. In general, the matcha will still clump a little bit after that. If that doesn’t work, I would maybe try a different matcha powder. Personally, I like Aiya matcha. It is a little expensive, but I always get the best results. Let me know how it goes!

        Reply
    7. Yuner says

      September 02, 2021 at 6:46 am

      Hey Becca,

      My white chocolate never got liquidy melty just really stretchy and sticky. Did I do something wrong?

      I kept the saucepan on the low heat while melting the chocolate

      Reply
      • Becca says

        September 02, 2021 at 4:38 pm

        Hmmmm that’s weird. That sounds right to me. Make sure to use a medium low heat so the condensed milk and chocolate have enough heat to melt and soften. So use a slightly higher heat.

        Reply

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    Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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