Homemade Matcha Candy: Truffles, Fudge

A piece of chocolate, a soft bite, and a crisp shard call for different techniques. These homemade matcha candies and confections gather small sweet treats to choose first by texture. When you want a dessert to slice, matcha baking recipes offer cakes, loaf cakes, and tarts.

We'd start with the puffed rice bars if you like crunch. Fudge gives you a softer bite; dulce de leche is meant to be spread. Choose what you'd enjoy making and serving before looking only at the dessert's name. Count the resting time too. The coated strawberries are ready in 45 minutes, while the candies dry for 6 hours and are best made the day before.

Which matcha confection should you make?

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  Puffed rice and white chocolate give these matcha puffed rice bars their crunch; cut them after the pressed slab has rested for at least 45 minutes.
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  For a matcha and peanut filling between two layers of dark chocolate, choose matcha chocolate bites.
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  Matcha chocolates are poured into small molds and set in the cold for at least an hour, if you prefer neat pieces to hand-shaped bites.
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  When you'd rather have a spread, matcha dulce de leche is reduced in a saucepan before cooling in a jar.
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  A slab broken into irregular pieces makes crunchy matcha bark, with coconut and seeds.
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  Fresh fruit stays at the center of matcha-coated strawberries beneath a matcha white chocolate coating.
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  Matcha fudge is cut after 2 hours of chilling; choose it for a soft bite rather than a shard to break off.
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  Lemon and mint accompany matcha candies, shaped by hand and left to dry for 6 hours, if you want a very small piece.
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  For several kinds of crunch in one sweet portion, matcha popcorn combines popped corn, white chocolate, and pretzels.
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  After 1 hour of chilling, matcha truffles are rolled by hand, coated with pistachio, then chilled for 30 more minutes, for individual bites.

When you want a different matcha dessert

If chocolate matters more than bite size, chocolate and matcha desserts also include cakes to slice.