Green Tea Fudge: A Creamy, Elegant Treat

You'll need just a handful of ingredients to make this elegant treat .

Ingredient	Amount	Notes
White chocolate chips	3 cups (510 g)	High-quality chocolate melts smoother
Sweetened condensed milk	1 can (14 oz / 397 g)	Not evaporated milk, it's essential for the texture
Unsalted butter	2 tablespoons	Adds richness and a velvety texture
Matcha powder	1 tablespoon	Sifted to avoid lumps; culinary grade is perfect
Vanilla extract	1 teaspoon	Rounds out the matcha flavor
Salt	1 pinch	Balances the sweetness

Step-by-Step Instructions

This is a wonderfully straightforward process, my friend. Just take it slow and steady.

Prepare Your Pan: Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some paper overhanging on two sides. This will act as "handles" to easily lift the fudge out later .
Melt the Base: Combine the white chocolate chips, sweetened condensed milk, and butter in a medium saucepan. Over low heat, stir continuously until the chocolate is completely melted and the mixture is smooth and glossy . The low heat is important—white chocolate can scorch easily if the heat is too high .
Add the Matcha: Remove the saucepan from the heat. Gradually whisk in the sifted matcha powder until it's fully incorporated and there are no lumps. The mixture should take on a beautiful, even green color .
Add Flavorings: Stir in the vanilla extract and a pinch of salt until everything is evenly blended.
Pour and Chill: Pour the fudge mixture into your prepared pan. Use a spatula to spread it evenly into the corners. Place the pan in the refrigerator for at least 2 to 3 hours, or until the fudge is completely firm .
Slice and Serve: Once set, use the parchment paper to lift the fudge out of the pan. Transfer it to a cutting board and slice it into 25 neat squares. A sharp knife wiped clean between cuts will give you the neatest edges .

Sift the Matcha: Always sift your matcha powder before adding it to the warm mixture. This simple step prevents those stubborn clumps and ensures a smooth, velvety fudge .
Use Quality White Chocolate: The better your white chocolate, the better your fudge. Look for brands that use cocoa butter for a creamier, more reliable melt.
Keep the Heat Low: When melting the chocolate, butter, and condensed milk, patience is key. Stirring constantly over low heat prevents the chocolate from burning or seizing up, which would ruin the texture .
Let It Chill: Don't rush the chilling process! The fudge needs at least a few hours in the refrigerator to set properly. Overnight chilling often yields the cleanest slices .

For a Crunch: Fold in ½ cup of chopped pistachios, toasted almonds, or macadamia nuts before pouring the fudge into the pan .
Vegan Version: You can try making this with dairy-free white chocolate chips and sweetened condensed coconut milk, though the texture may vary slightly .
A Salty-Sweet Twist: Sprinkle a little flaky sea salt on top of the fudge just after you pour it into the pan .
White Chocolate Drizzle: For an elegant finish, drizzle melted white chocolate over the set and sliced fudge