Easy Matcha Fudge With Condensed Milk

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Say hello to your new favourite dessert, matcha fudge! Made with white chocolate and condensed milk, this is a super easy 3-ingredient treat for anyone who loves green tea!

If you enjoy the earthy taste of matcha but not the bitterness, you have to try this recipe! When you mix it with white chocolate and sweetened condensed milk, the bitterness is masked and you're left with a sweet, creamy, green tea-flavoured fudge. What's not to love?!

For anyone who might be new to making fudge, I have written some important tips and step-by-step instructions below, as well as the equipment and ingredients you'll need for your shopping basket. If you want the TLDR version, then just skip ahead to the recipe card at the end of the post. And if you like this recipe, check out my white chocolate matcha brownies too. Enjoy!

Ingredients

Green tea fudge is a dessert cheat code- you only need 3 ingredients to whip this up!

White chocolate: White chocolate makes up the base of this fudge, so technically you could call it white chocolate and matcha fudge, but matcha is the predominant flavour so don't worry! Since this fudge requires quite a lot of white chocolate (450g or 5 bars), I typically just use the cheapest supermarket own-brand stuff I can find. I haven't noticed a difference in flavour or texture between this and the higher-end white chocolate.
Matcha powder: Any brand of matcha will work here, as long as it's 100% matcha powder without any added sugar or other extra ingredients. I used this one.
Condensed milk: Always use sweetened condensed milk for making fudge. Evaporated milk and condensed milk are not the same thing! You'll need 1 standard-sized tin which is 397g or 14oz.

Equipment

Another reason this recipe is so easy is because you don't need a lot of equipment.

Food scale: For best results, always measure with a digital scale when making desserts- they are much more reliable than cups. I use this one.
Large glass mixing bowl: You'll need a large bowl that is heat resistant and generally suitable for the doubler boiler method for melting the chocolate. I usually use a glass bowl.
Utensils: A large spoon for mixing and a tablespoon for measuring the matcha powder.
Saucepan: You'll need a saucepan that you can sit your bowl on top of to create the double boiler.
8x8-inch tin: The perfect size of tin to use for matcha fudge! This tin size will allow up to 40 small (but thick) pieces of fudge.
Baking paper: This will stop the fudge from hardening against the sides of the tin as it cools. I like to leave a bit of baking paper hanging over each side so I can just lift the whole thing out later on.

How to make Matcha fudge in 7 easy steps!

Step 1: Line an 8x8-inch tin with baking paper and set it aside for now. Don't use another size of tin unless you're changing the ingredient quantities too otherwise, you'll end up with thin fudge.

Step 2: Break up 450g of white chocolate and add it to a heatproof bowl. Then add 1 tin (397g) of condensed milk.

Step 3: Place the bowl over a saucepan of boiling water over low heat to create a double boiler. Make sure the bottom of the bowl isn't touching the water as this can cause the bowl to crack.

Step 4: Gently stir the mixture until the chocolate has fully melted. It should look thick and glossy.

thick white chocolate fudge mixture in bowl

Step 5: Remove the pan from the heat and add 1 tablespoon of matcha powder. Mix until well combined.

Step 6: Transfer the green tea fudge mixture to your lined tin and spread it evenly into place. If the mixture becomes thick and gets tricky to spread, a rubber spatula will help- it doesn't stick to the fudge the way that metal and wooden spoons do.

Step 7: Place your fudge into the fridge for 4 hours, until it's firm to the touch. Then just remove it from the tin, cut it into squares and enjoy! You can get 12-40 pieces from this fudge slab, depending on how big or small you want them.

Top tips

Line the tin before you begin because the fudge will start setting quite quickly after you remove it from the heat.
Add an extra tablespoon of matcha powder if you prefer a stronger flavour.
For a more vibrant colour, try adding some green food colouring. If you're using liquid or gel colouring, mix it with an equal amount of vegetable oil before you add it to the fudge. This will stop the chocolate from seizing.
For an ultra-clean cut, use a warm knife to cut your fudge. To do this, submerge the knife in boiling water then quickly wipe it dry before cutting. Repeat for each slice.
Try adding some white chocolate chips or freeze-dried strawberry pieces on top for decoration while your green tea fudge is still wet.

FAQ

How long does matcha fudge last for?

If you keep it in an airtight container, it'll last for at least 2 weeks in the fridge but probably a bit longer! It can hold up at room temperature for a short period of time but for the best texture, keep it refrigerated.

Can I freeze it?

Yes, matcha and white chocolate fudge is perfect for freezing. Pop the pieces into airtight containers and freeze them for up to 3 months. Alternatively, you can freeze the whole slab of fudge on a baking tray until it's solid, then wrap it tightly in clingfilm before returning it to the freezer. To defrost, let it sit in the fridge overnight. Do not refreeze.

Where can I buy Matcha powder?

Matcha powder can be hard to find in supermarkets in the UK (although some do sell it) but you can almost always find it in health food shops or online. I've used Vivid, NaturaleBio, WeightWorld with great results.

pieces of matcha and white chocolate fudge

More fudge recipes:

I hope you like this matcha fudge as much as I do! If you make it at home, please leave a comment to let me know what you think. Enjoy!