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.
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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
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.
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.
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.
Top with your desired sprinkles and decorations (optional). These are the ones I used in the photos:
Then, let it stand for 2 hours at room temperature until cooled completely or chill for 30 minutes.
Break the matcha toffee into bite-size pieces using your hands and serve chilled or at room temperature.
Matcha Toffee FAQs
Caramel is softer and usually includes cream, milk or condensed milk. Toffee is harder and is made with sugar and butter.
Toffee needs to be heated to the hard-crack stage, 295-300F. If not, you will be left with a chewy texture.
No. The baking soda adds air bubbles that yield a less rock-hard toffee. Add it is a preference, not a necessity.
Use culinary grade matcha for baking and lattes. Ceremonial grade matcha should be reserved for simple, traditional matcha.
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:
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Matcha Toffee
Equipment
Ingredients
- 2 cups granulated sugar
- 2 cups unsalted butter
- 2 tsp sea salt
- 1 tsp vanilla extract
- 2 tsp baking soda
- 2 1/2 cups white chocolate chips
- 1 tbsp coconut oil
- 1 tbsp 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.
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