Smooth fudge melts in your mouth, marrying white chocolate, matcha, and festive toppings in perfect harmony.
# What You'll Need:
→ Dairy
01 - 1/2 cup unsalted butter, cut into pieces
02 - 1/2 cup heavy cream
→ Sugars
03 - 2 cups granulated sugar
04 - 1/4 cup sweetened condensed milk
→ Chocolate
05 - 2 1/2 cups high-quality white chocolate chips or chopped white chocolate
→ Flavorings
06 - 2 tablespoons culinary grade matcha green tea powder
07 - 1 teaspoon pure vanilla extract
→ Optional Toppings
08 - 1/4 cup chopped dried cranberries
09 - 1/4 cup chopped toasted pecans
# How to Make It:
01 - Line an 8-inch square baking pan with parchment paper, allowing excess to hang over two sides for easy removal.
02 - In a medium saucepan over medium heat, melt unsalted butter together with heavy cream, granulated sugar, and sweetened condensed milk. Whisk frequently until the mixture reaches a gentle simmer and the sugar is fully dissolved, approximately 5 minutes.
03 - Immediately remove saucepan from heat. Add the white chocolate and stir until the chocolate is fully melted and mixture is smooth and homogenous.
04 - Use a fine mesh sieve to sift matcha powder over the mixture. Stir until the matcha is thoroughly blended, then add pure vanilla extract and mix until fully combined.
05 - Pour the fudge mixture into the prepared baking pan and smooth the surface with a spatula.
06 - Scatter chopped dried cranberries and toasted pecans evenly across the top and gently press toppings into the surface if using.
07 - Refrigerate for a minimum of 2 hours, or until the fudge has completely set and is firm throughout.
08 - Lift the fudge from the pan using parchment overhang. Slice into 24 equal squares with a sharp knife.
