White Chocolate Matcha Fudge
Recipe by Meredith Hay
Cooking with matcha is easier than you'd think! This is a great flavor to have on hand to change up your traditional recipes. It's a cooperative, simple ingredient which can be the highlight flavor or an accent. When shopping for matcha, check for "culinary grade" and the hue should be a vibrant green. If your matcha is dull it's past it's prime! For St. Patty's Day you can whip this simple fudge up in under a half hour with at least 4 hours to chill. Make it the night before, dice into squares and top with sifted coca powder. Delicious, healthy and GREEN!
- Line an 8 or 9-inch square baking dish with parchment paper. Set aside.
- In a large bowl (for a stand mixer), add white chocolate chips and the jar of marshmallow cream. Set aside.
- In a large saucepan, melt butter with sugar, heavy cream and salt. Cook and stir over medium heat until mixture begins to boil. Boil for 4 minutes, stirring continuously.
- Remove butter mixture from heat after 4 minutes of boiling and pour over white chocolate chips mixture in bowl.
- Beat for about one minute using the whisk attachment, just until white chocolate chips are melted.
- Sift in the matcha powder until combined.
- Pour into prepared baking dish.
- Sift a little matcha over the top if you so desire (this will create a slight “crust” on top)
- Refrigerate for 4 hours (or overnight).
- Cut into bite size pieces, sift the tops with unsweetened cocoa powder and serve chilled!
- Granulated sugar x 2 cup
- Heavy whipping cream x 3/4 cup
- Unsalted butter x 3/4 cup
- Pinch of salt x 1
- Package of white chocolate x 11 ounce
- Jar marshmallow fluff x 7 ounce
- Matcha powder, culinary grade x 2 tablespoon
- Unsweetened cocoa powder x 1