Matcha White Chocolate Thanksgiving Fudge (Print Version)
Creamy fudge with earthy matcha and white chocolate, finished with festive toppings for a sweet treat.
# What You’ll Need:
→ Dairy
01 - 1/2 cup unsalted butter, cut into pieces
02 - 1/2 cup heavy cream
→ Sugars
03 - 2 cups granulated sugar
04 - 1/4 cup sweetened condensed milk
→ Chocolate
05 - 2 1/2 cups high-quality white chocolate chips or chopped white chocolate
→ Flavorings
06 - 2 tablespoons culinary grade matcha green tea powder
07 - 1 teaspoon pure vanilla extract
→ Optional Toppings
08 - 1/4 cup chopped dried cranberries
09 - 1/4 cup chopped toasted pecans
# How to Make It:
01 - Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - Combine butter, heavy cream, granulated sugar, and sweetened condensed milk in a medium saucepan. Stir over medium heat until mixture simmers and sugar dissolves, about 5 minutes.
03 - Remove saucepan from heat. Add white chocolate and stir until completely melted and mixture is smooth.
04 - Sift culinary grade matcha powder over the mixture using a fine mesh sieve. Stir thoroughly to combine. Add vanilla extract and mix until fully blended.
05 - Pour mixture into prepared pan and smooth the top evenly with a spatula.
06 - Evenly sprinkle chopped dried cranberries and toasted pecans over the top. Gently press them into the surface if using.
07 - Refrigerate for a minimum of 2 hours until the fudge is fully set.
08 - Using the parchment overhang, lift fudge from the pan. Cut into 24 uniform squares with a sharp knife.
# Additional Tips::
01 -
- Elegant fusion of Japanese tea and classic fudge
- Quick prep for stunning holiday treats
02 -
- Check white chocolate labels for gluten if sensitive
- This fudge stores well refrigerated up to 1 week
03 -
- For extra matcha flavor, use up to 3 tablespoons of powder
- Swap pecans for pistachios or walnuts for a twist