Voting thumbnail matchafudge2
White Chocolate Matcha Fudge
Recipe by Meredith Hay
Green Cuisine
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!

  1. Line an 8 or 9-inch square baking dish with parchment paper. Set aside.
  2. In a large bowl (for a stand mixer), add white chocolate chips and the jar of marshmallow cream. Set aside.
  3. 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.
  4. Remove butter mixture from heat after 4 minutes of boiling and pour over white chocolate chips mixture in bowl.
  5. Beat for about one minute using the whisk attachment, just until white chocolate chips are melted.
  6. Sift in the matcha powder until combined.
  7. Pour into prepared baking dish.
  8. Sift a little matcha over the top if you so desire (this will create a slight “crust” on top)
  9. Refrigerate for 4 hours (or overnight).
  10. 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

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