This matcha fudge is a creamy, no-bake dessert that brings together the smooth sweetness of white chocolate with the earthy, slightly bitter flavor of matcha green tea. With its pastel green hue and melt-in-your-mouth texture, it’s not just delicious—it’s eye-catching too. I like making this when I want a simple, elegant treat that’s a little different from the usual chocolate-based desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups white chocolate chips (or chopped white chocolate)
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter
2–3 tsp matcha green tea powder (adjust to taste)
Pinch of salt
Optional: crushed pistachios or coconut flakes for topping
Directions
I line an 8×8-inch pan with parchment paper to make cleanup easier.
In a saucepan over low heat, I melt the white chocolate, sweetened condensed milk, and butter together. I stir constantly until the mixture is smooth.
Once melted, I remove the pan from the heat and whisk in the matcha powder and salt until fully combined and the color is even.
I pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
If I’m adding a topping like pistachios or coconut flakes, I sprinkle it on now.
I place the pan in the refrigerator for 2–3 hours until the fudge is firm.
Once set, I slice it into small squares and serve.
Servings and timing
This recipe makes about 16 pieces of fudge. It takes around 10 minutes of prep time, plus 2 to 3 hours of chilling time for the fudge to fully set.
Variations
I sometimes swap white chocolate with a mix of white and dark chocolate for a more layered flavor. For an extra crunch, I stir in chopped almonds or crushed cookies before refrigerating. I’ve also dusted the top with a little extra matcha powder for a stronger tea flavor and a more vibrant finish.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator, where it stays fresh for up to 7 days. If I want to keep it longer, I freeze the pieces with parchment paper between them in a sealed container—they thaw perfectly in about 30 minutes at room temperature. There’s no need to reheat it, as it’s meant to be enjoyed cold or at room temp.
FAQs
How strong is the matcha flavor in this fudge?
The flavor is noticeable but balanced. I like using 2 teaspoons for a milder taste and 3 teaspoons when I want the matcha to stand out more.
Can I use culinary-grade matcha instead of ceremonial?
Yes, I prefer culinary-grade matcha for this recipe because it’s more cost-effective and blends well into the fudge, especially since it’s being mixed with sweet ingredients.
Can I make this dairy-free?
Yes, I can substitute the white chocolate and condensed milk with dairy-free versions, though the texture might vary slightly depending on the brand.
Do I need to sift the matcha powder?
I recommend it. I sift the matcha to avoid lumps and get that smooth, even green color throughout the fudge.
Can I add other flavors to this fudge?
Absolutely. I’ve tried adding a splash of vanilla extract or even a bit of almond extract for a subtle twist. Just be careful not to overpower the matcha.
Conclusion
Matcha fudge is one of those treats that feels fancy but is surprisingly easy to make. I love having a batch in the fridge for when I want a bite of something sweet with a unique twist. With just a few ingredients and a bit of chill time, I can create a dessert that’s both stunning and satisfying.
Recipe:
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Matcha Fudge
- Total Time: 2 hours 15 minutes
- Yield: 16 pieces
- Diet: Vegetarian
Description
This matcha fudge is a creamy, no-bake dessert that combines the sweetness of white chocolate with the earthy flavor of matcha green tea. With a melt-in-your-mouth texture and vibrant green color, it’s an easy yet elegant treat.
Ingredients
2 cups white chocolate chips (or chopped white chocolate)
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter
2–3 tsp matcha green tea powder (adjust to taste)
Pinch of salt
Optional: crushed pistachios or coconut flakes for topping
Instructions
- Line an 8×8-inch pan with parchment paper.
- In a saucepan over low heat, melt the white chocolate, sweetened condensed milk, and butter, stirring constantly until smooth.
- Remove from heat and whisk in the matcha powder and salt until fully combined and evenly colored.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Sprinkle with optional toppings like pistachios or coconut flakes, if desired.
- Refrigerate for 2–3 hours until the fudge is firm.
- Once set, slice into small squares and serve.
Notes
Use 2 tsp matcha for a milder flavor or 3 tsp for a stronger matcha taste.
Sifting the matcha powder before mixing helps avoid lumps.
Dairy-free white chocolate and condensed milk can be used for a vegan version, though texture may vary.
Store in an airtight container in the fridge for up to 7 days or freeze with parchment between layers.
Optional flavor add-ins include vanilla or almond extract.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 piece
- Calories: 140
- Sugar: 15g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
