5-Ingredient Matcha Fudge
If you need an easy matcha dessert, this 5 ingredient matcha fudge is for you. It’s the perfect balance between bitterness (from the matcha) and sweetness (from the condensed milk) Grab my super easy recipe below!
This is my last recipe of the year! And of course I had to end it with matcha. As I mentioned in my mapo tofu recipe 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).
Some details about key ingredients
- 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. If you want to reduce the sweetness, add more matcha powder whose bitterness will balance out the sweetness.
- Condensed milk – This ingredient adds sweetness and helps make the fudge chewy. Make sure to use condensed milk, not condensed creamer.
- White chocolate – Make sure to use the highest quality white chocolate. I tested this with some lower quality white chocolate, and it didn’t taste as good as when I used a higher quality one.
- Vanilla extract – You can substitute with an equal amount of vanilla paste or 1 vanilla bean.
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.
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Get the Recipe:
5-Ingredient Matcha Fudge
Ingredients
- 2 tbsp matcha powder
- ¾ cup condensed milk
- 14 oz white chocolate
- 1 tsp vanilla extract
- ½ tsp salt
Equipment
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.
Thanks for the recipe! I made it exactly as described (with good quality ingredients) and it came out deliciously. Super easy to make.
Amazing! Thank you for making the recipe! I’m so glad you enjoyed it!
Fudge was delicious! A nice creamy consistency. Wanted to know for storage, can you freeze it?
Yes you can! It freezes for up to 3 months.
Absolutely delicious! I used high-quality matcha and the flavor worked so well with the sweetness. The salt also balances the white chocolate and condensed milk perfectly.
I love how matcha balances out the sweetness in desserts too! Thank you for making them!
Great sauce and taste but not sure how warmed condensed milk is meant to set in the fridge
Excellent recipe! The quality of matcha you use really plays a key role! I used ceremonial grade matcha and this was a huge hit with my friends, even the ones that don’t like white chocolate! The matcha balances the sweetness of white chocolate so well, and the texture is so soft and smooth when it is at room temp. Thank you for sharing a wonderful recipe!
I’m so glad it was a hit with your friends! 🙂
What am i doing wrong?
Oily as heck and wont combine
The condensed milk won’t combine with the matcha powder? Or the chocolate won’t combine with the white chocolate?
Love this with sea salt and chilli flakes
Oh!! Never tried it with chili flakes! That sounds amazing!
Hey, I just tried this recipe but the fudge never solidified… any idea what went wrong?
Hi Mylo. Can you give me a few more details on how it looked?
Where did you get your prep bowls? They’re so cute!
I got them from Facture Goods! – https://www.facturegoods.com/
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?
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!
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 ??
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!
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
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.