A super easy 5 ingredient matcha fudge recipe.
Servings: 16 people
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.
- 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.
Serving: 1fudge piece | Calories: 186kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 113mg | Potassium: 124mg | Fiber: 1g | Sugar: 22g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg