Matcha Fudge Squares with White Chocolate

For oven-free matcha candy, this fudge is cut into squares after a long chill. Melt 10.6 oz (300 g) white chocolate with 5.3 oz (150 g) sweetened condensed milk, then add about 1 tbsp (6 g) matcha. Allow 2 hours 20 minutes for sixteen dense, soft pieces.

• Preparation 15 minutes
• Heating the mixture 5 minutes
• Chilling 2 hours
• Total 2 hours 20 minutes
• Yield 16 squares
• Equipment 6-inch (16 cm) square pan, parchment paper, saucepan, dry heatproof bowl, spatula, fine sieve and knife

Add the powder after the chocolate has melted, when the base is smooth.

Matcha fudge ingredients

• 10.6 oz (300 g) white baking chocolate
• 5.3 oz (150 g) sweetened condensed milk
• About 1 tbsp (6 g) matcha

How to make matcha fudge

1. Line the bottom and sides of the square pan with parchment paper.
2. Chop the 10.6 oz (300 g) white chocolate.
3. Pour about 3/4 inch (2 cm) water into a saucepan.
4. Bring the water to a gentle simmer over low heat.
5. Place the chocolate and 5.3 oz (150 g) sweetened condensed milk in a dry bowl over the water, without letting the bottom touch it.
6. Heat for about 5 minutes, stirring gently until the mixture is smooth.
7. Take the bowl off the heat.
8. Sift about 1 tbsp (6 g) matcha over the still-soft mixture.
9. Fold it in with the spatula until the color is even.
10. Pour the mixture into the prepared pan.
11. Smooth the surface with the spatula.
12. Refrigerate the pan for 2 hours.
13. Lift out the set fudge using the parchment.
14. Cut the slab into sixteen squares.

We prefer brief, gentle heating because white chocolate thickens quickly over heat that's too high. If the mixture firms up before you spread it, briefly return the bowl above the simmering water. Keep water out of the bowl.

Which matcha goes with white chocolate fudge?

For this amount of white chocolate, we choose Essence powder for the fudge: about 1 tbsp (6 g) of it remains noticeable in a small piece, though the condensed milk brings plenty of sweetness. To taste the tea's nuances on their own, we'd make matcha for drinking with water.

Why is the texture different from a truffle?

The condensed milk runs through the whole mixture, which is cut after chilling. Truffles usually start with a ganache that you roll. A 6-inch (16 cm) pan makes fairly thick squares here; a larger pan will make them thinner.

Our tip. Mark four strips in each direction before cutting. You'll get sixteen even portions without having to move the pieces back into place.

Allergens. The white chocolate and condensed milk contain milk. Check the chocolate label for soy and possible tree nuts.