Matcha Fudge

5 from 2 votes

An easy matcha chocolate fudge - soft, creamy and full of green tea flavour!

Prep Time10

Chill Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: Fusion

Diet: Gluten Free, Low Salt, Vegetarian

Servings: pieces

Calories: 108kcal

Author: Kachina

In a bowl, sieve the matcha powder into the condensed milk and stir until smooth.
Break white chocolate into pieces in a microwaveable bowl and pour the matcha mixture over it.
Microwave in 20sec bursts, stirring between, until the chocolate has only just melted.
Stir the vanilla into the melted mixture (if using) and pour into an 8-inch baking tin lined with greaseproof paper and smooth the top.
Refrigerate for at least 1hr until set. Cut into small squares and enjoy!

Storage: Store your matcha fudge in an airtight container for 2-3 weeks.

Freezing: You can freeze your matcha fudge wrapped in cling film and foil for up to 2 months.

Tips:

Use cooking white chocolate or melting wafers/chips from the baking aisle for ease of melting.
Melt your white chocolate and matcha condensed milk together slowly to prevent burning or separation.
Line your tin with baking paper and leave a slight overhang to lift it out easier afterwards.
You can dust your fudge with matcha powder or icing sugar to decorate.
Cut your fudge into 36 bite-size fudge squares by cutting the whole slab in half, then each of those halves in half again. Rotate your slab 90 degrees and repeat.