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, 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. 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.

Did you make this dish?

If you made this dish, I would love to see!

Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I also only recommend products that I would personally use. Thank you so much for the support!