You're just 3-ingredients away from this sweet, chewy, delectable fudge and this one has a wonderful matcha green tea flavor! It's the perfect no-bake sweet treat for any level baker. It's insanely easy to make with very few steps, and even has the option to add a fancy dark chocolate swirl on top of the matcha fudge.
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Why this Recipe Works
Many recipes say you can use evaporated milk interchangeably with sweetened condensed milk, but that is NOT the case for this recipe. It's essential to use sweetened condensed milk or sweetened condensed coconut milk in this recipe.
Sweetened condensed milk is milk that has had its water content removed, leaving behind a thick-textured creamy milk. As in the name, it has sugar added to it. It's perfect for fudge because the consistency creates that gooey, chewy texture when refrigerated without having to go through a more complicated process (as with more classic fudge recipes).
Matcha flavor naturally lends itself to tasting great with a simple white chocolate fudge. The green tea flavor is subtle and compliments the sweetness of the fudge. The dark chocolate swirl also adds a hint of bitterness to cut through the sweetness. Both versions are delicious.
Ingredients & Substitutions
Sweetened condensed milk – you must use sweetened condensed milk for this recipe. It's not the same thing as evaporated milk or other substitutes, and evaporated milk will not work in this recipe. This is the ingredient that makes the fudge chewy. I usually use sweetened condensed coconut milk, but regular sweetened condensed milk works, too.
Matcha powder – use culinary grade, not ceremonial grade for this recipe. Here is a matcha I like on Amazon, and here is the brand of matcha I usually use in my recipes.
White chocolate chips – helps the fudge set and achieve a good chewy texture. White chocolate helps show the green matcha color the best. The sweetness of the white chocolate is also a great balance to the matcha flavor. You can use semi-sweet chocolate chips, too, but it will not be green. This recipe works with vegan chocolate chips.
Dark chocolate (optional) – you can use any dark chocolate you like, and my preference is 70%. This recipe works with vegan chocolate chips.
How to Make Matcha Fudge
Kick off the fudge baking by lightly spraying an 8x8 or 9x9 pan with cooking spray and lining it with parchment paper and setting it aside.
Melt together the white chocolate chips and sweetened condensed milk in a microwave-safe bowl using either a double boiler or microwave.
- In a double boiler, stir slowly until melted. A double boiler is essentially a glass bowl that rests over a pan of boiling hot water. The steam from the water melts the ingredients
- Microwaving the chocolate and condensed milk 30 seconds at a time, stirring in between, until melted. It's important to heat them slowly so that you don't burn the chocolate.
Once they are melted together, sift in the matcha powder and mix it all until no clumps remain. It should turn a beautiful green color.
Next, pour the mixture into your prepared lined pan.
At this stage, if you want to add a fun dark chocolate swirl, melt the dark chocolate in the same bowl as you mixed the matcha and white chocolate. You do not need to clean it before using it again, because the dark chocolate will not turn green.
Once the dark chocolate is melted, drizzle the dark chocolate over the matcha fudge using your rubber spatula. Then, draw a skewer through the fudge in parallel lines, approximately 1-inch apart, to create a fun chevron design.
Transfer to the fudge pan to a refrigerator for at least 1 hour until set.
Finally, remove the fudge from the pan and cut the fudge into 1-inch squares.
Fudge is very sweet, it's even a little too sweet and rich for some people. This is why fudge is usually cut and served in small bite-sized amounts and served in moderation.
This fudge does not need to be refrigerated. However, if it is very warm in your house, you might want to keep it refrigerated so it doesn't get too soft and melty.
I think fudge is best stored in an airtight container out on your countertop. This way you can make it last 1-2 weeks, that is if it's not eaten up first!
Absolutely, fudge is good to freeze for up 3 months, and then to thaw it simply take it out and put it in your refrigerator overnight.
I love matcha, but it is prone to clumping, which we don't want for this fudge. Sifting it helps it be incorporated smoothly.
Your journey with matcha recipes has just begun! Fulfill your sweet dreams with these.
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- 2 cups white chocolate chips works with vegan or dairy chocolate chips
- 14 oz. sweetened condensed coconut milk also works with dairy sweetened condensed milk
- 4 teaspoon culinary grade matcha powder
- ½ cup dark chocolate chips optional, works with vegan or dairy chocolate chips
- Lightly spray an 8x8 or 9x9 pan with cooking spray and line it with parchment paper and set it aside.
- Melt together the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. You can do this in a double boiler, stirring until melted or microwaving for 30 seconds at a time, stirring in between, until melted.
- Once melted, sift in the matcha powder and mix until no clumps remain. Then, pour the mixture into your prepared pan.
- If a dark chocolate swirl is desired, melt the dark chocolate in the same bowl as you mixed the matcha and white chocolate. You do not need to clean it because the dark chocolate will not turn green. Once melted, drizzle the dark chocolate over the matcha fudge using your rubber spatula. Then draw a skewer along parallel lines in the fudge, approximately 1-inch apart.
- Transfer to the refrigerator for 1 hour until set. Then, cut the fudge into 1-inch squares.
I made this fudge and it came together so easily! Would 10/10 recommend doing the dark chocolate swirl too, tasted amazing
I'm so glad you enjoyed its ease and deliciousness... thank you for sharing, Emma!