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    Home » Recipes » Matcha

    Matcha Toffee

    Published: Feb 4, 2021 Modified: Feb 4, 2021 by Candice

    JUMP TO RECIPE PIN RECIPE
    Decorated green toffee.
    Decorated green toffee.
    Chunks of green toffee.
    Decorated green toffee.
    Chunks of green toffee.
    Decorated green toffee.

    This decadent sweet toffee layered with smooth white chocolate matcha is the perfect treat. It’s easy to make with simple ingredients and produces a stunning result. It’s the perfect combination of crunchy, sweet, and velvety smooth matcha chocolate.

    Decorated green toffee.

    Contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Matcha Toffee FAQs
    5 More Toffee & Matcha
    6 Matcha Toffee

    Why this Recipe Works

    The hard-crack stage of 295-300F is the key to this recipe hardening properly and producing a perfect toffee. I also share the option of adding baking soda for airiness and lightness, if that is your preference.

    Matcha Toffee makes a great edible holiday gift for anyone who likes sweets and matcha.

    Matcha and white chocolate are a great match between the sweetness of the white chocolate and the matcha’s more bitter and earthy flavor profile. You don’t need to use high-grade ceremonial matcha for this to taste amazing - culinary grade matcha works great.

    This recipe is a winner because of the texture difference between the toffee and the matcha chocolate topping. Think smooth and silky meets crunchy toffee, and then both just melt in your mouth.

    Ingredients & Substitutions

    Ingredients on a countertop.

    matcha powder - this recipe uses culinary grade matcha powder. Here is the matcha powder I usually use. And here is a good matcha powder on Amazon.

    chocolate chips - you can use any kind of chocolate chip for this recipe. I prefer using white chocolate chips so you can see the green matcha. The sweetness of the white chocolate is also a good balance to the matcha flavor.

    coconut oil - provides a smoother melting process for the white chocolate and a softer consistency once it sets.

    baking soda - adds tiny bubbles and air that yield a less rock-hard toffee. You can leave this ingredient out, but the recipe will yield a harder toffee.

    How to Make this Recipe

    Line a half-sheet pan with parchment paper before you start.

    In a heavy bottom or stainless steel saucepan melt the sugar, butter, salt, and vanilla over medium-low heat. Be sure to stir this mixture constantly. Cook and stir constantly until the hard-crack stage of 295-300F, measured using an instant-read or candy thermometer.

    Melted butter and sugar in a pot.

    Carefully remove the pot from the heat and stir in the baking soda. STIR VIGOROUSLY. The baking soda will puff up as it adds tiny bubbles into the toffee.

    Toffee before and after you add baking soda.

    Once it puffs up, immediately pour the mixture onto the baking sheet. DO NOT TOUCH THE TOFFEE. It will burn you.

    Pouring toffee on a baking sheet.

    While you wait for the toffee to harden, melt the chocolate with coconut oil over a bain marie. Remove from heat and mix in the matcha powder. Pour on top of the toffee and spread it evenly using a spatula or offset spatula.

    Pouring white chocolate.

    Top with your desired sprinkles and decorations (optional). These are the ones I used in the photos:

    • Chocolate Pearls
    • Edible Gold Star Glitter
    • Edible Gold Leaf Sheets

    Then, let it stand for 2 hours at room temperature until cooled completely or chill for 30 minutes.

    Decorated green toffee.

    Break the matcha toffee into bite-size pieces using your hands and serve chilled or at room temperature.

    Matcha Toffee FAQs

    What is the difference between caramel and toffee?

    Caramel is softer and usually includes cream, milk or condensed milk. Toffee is harder and is made with sugar and butter.

    Why is my toffee chewy?

    Toffee needs to be heated to the hard-crack stage, 295-300F. If not, you will be left with a chewy texture.

    Do I have to add baking soda?

    No. The baking soda adds air bubbles that yield a less rock-hard toffee. Add it is a preference, not a necessity.

    What kind of matcha do I use?

    Use culinary grade matcha for baking and lattes. Ceremonial grade matcha should be reserved for simple, traditional matcha.

    Chunks of green toffee.

    More Toffee & Matcha

    I love a sweet snack and of course, matcha treats. If you love this recipe, you'll probably love one of these treats I love to keep in my refrigerator:

    • Matcha and Chocolate Dipped Candied Oranges
    • Churro Toffee
    • Matcha Chocolate Peanut Butter Cups
    • 3-Ingredient Chocolate Truffles

    FREE Ultimate Matcha Guide

    A 7-part email series from matcha basics to dinner-party recipes to help you take your matcha game to the next level in one week.

    ★ Did you make this recipe? Please give it a star rating below!★

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    Decorated green toffee.
    Print Recipe
    5 from 1 vote

    Matcha Toffee

    This decadent sweet, crunchy, buttery toffee layered with white chocolate matcha, and makes the perfect treat you can keep in the fridge.
    Prep Time10 mins
    Cook Time20 mins
    Resting Time2 hrs
    Total Time2 hrs 30 mins
    Course: Dessert
    Cuisine: American, English, Japanese
    Diet: Gluten Free, Kosher, Vegetarian
    Servings: 30
    Calories: 247kcal
    Author: Candice

    Equipment

    • Thermometer

    Ingredients

    • 2 cups granulated sugar
    • 2 cups unsalted butter
    • 2 teaspoon sea salt
    • 1 teaspoon vanilla extract
    • 2 teaspoon baking soda
    • 2 ½ cups white chocolate chips
    • 1 tablespoon coconut oil
    • 1 tablespoon culinary matcha powder
    • sprinkles and more fun decorations optional

    Instructions

    • Line a half-sheet pan with parchment paper.
    • In a heavy bottom or stainless steel sauce pan melt the sugar, butter, salt, and vanilla over medium-low heat. Be sure to stir this mixture constantly.
    • Cook and stir constantly until hard-crack stage of 295-300F, measured using an instant read or candy thermometer.
    • Carefully remove the pot from the heat and stir in the baking soda. STIR VIGOROUSLY. The baking soda will puff up as it adds tiny bubbles into the toffee.
    • Once it puffs up, immediately pour the mixture onto the baking sheet. DO NOT TOUCH THE TOFFEE. It will burn you.
    • Melt the chocolate with coconut oil over a bain marie. Remove from heat and mix in the matcha powder. Pour on top of the toffee and spread it evenly using a spatula or offset spatula.
    • Top with your desired sprinkles and decorations. (optional)
    • Let stand 2 hours at room temperature until cooled completely or chill for 30 minutes.
    • Break into bite-size pieces using your hands and serve chilled or at room temperature.

    Notes

    Toffee can be stored in an airtight container at room temperature or in the refrigerator for two weeks. If you find the toffee melting, it means your house is very warm and you should refrigerate it. It also keeps well in the freezer for a month.
     
    The decorations in the photos use the following:
    • Chocolate Pearls
    • Edible Gold Star Glitter
    • Edible Gold Leaf Sheets
    Contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Nutrition

    Calories: 247kcal | Carbohydrates: 22g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 243mg | Potassium: 47mg | Fiber: 1g | Sugar: 22g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE

    Follow

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