Matcha Peppermint Fudge 4

You know you’re a bit too excited for the holidays when the candy canes that you want for your recipes are difficult to find. But nonetheless, we still believe that it’s never too early to start your holiday planning and recipe creations. With that said, here’s a brand new holiday themed recipe, adapted from the Matcha Peppermint Fudge recipe that was created for us by the bloggers at Probably This. This fudge recipe features two layers of smooth and creamy, melt-in-your-mouth flavors with a white chocolate base. The bottom layer features a beautifully green Matcha fudge, while the top layer features a white chocolate fudge with a peppermint kick. Who knew peppermint and Matcha tasted so good together (Matcha peppermint lattes, anyone)? Finish off the top with Matcha drizzles and crushed candy canes, and you have an irresistible holiday treat that’s sure to get you in the holiday spirit.

 

Adapted from Probably This

Makes 25-35 small squares, or 12-16 large squares

Ingredients:

Matcha Fudge (bottom layer)

  • 15 oz white chocolate chips
  • 10 oz sweetened condensed milk (about 2/3rds can)
  • 2 Tbsp butter + extra for greasing the pan
  • 2.5-3 tsp Aiya Cooking Grade Matcha

Peppermint Fudge (top layer)

  • 8 oz white chocolate chips
  • 2-3 Tbsp sweetened condensed milk
  • 1 Tbsp butter
  • 1/2 tsp peppermint extract
  • 1 tsp vanilla extract

Matcha Chocolate Drizzle

  • 3-5 oz white chocolate chips
  • 1-1.5 tsp Aiya Cooking Grade Matcha
  • Crushed Candy canes or peppermint candies for garnish

 

Directions:

  1. Butter and line with parchment paper an 8x8” brownie pan. Leave a 2” overhang of parchment paper to allow for easy removal of the fudge.
  2. In a medium saucepan over low heat, combine the 15 oz. white chocolate chips, condensed milk, and butter. Stir often to prevent the chocolate from burning, until completely melted.
  3. Remove the saucepan from heat and sift in the Matcha. Stir until combined.
  4. Pour the fudge into the brownie pan and let it sit for 3 hours until solid, or 1.5-2 hours if refrigerated.
  5. Once the fudge has set, start preparing for the top layer. In a medium saucepan over low heat, combine the 8 oz. white chocolate chips, 2-3 Tbsp. condensed milk, and 1Tbsp butter. Stir often until combined.
  6. Take the saucepan off heat and whisk in the peppermint extract and vanilla extract.
  7. Pour the peppermint fudge over the Matcha fudge, smoothing it out with a spatula. Let it sit for another 2 hours until firm (or an hour if refrigerated).
  8. To make the Matcha chocolate drizzle, melt 3-5 oz. white chocolate chips in the microwave, in 15-20 second increments. Once melted, sift 1-1.5 tsp. Matcha directly over the chocolate, and stir in until combined.
  9. Using a spoon, drizzle the chocolate over the surface of the peppermint fudge, being careful to avoid large clumps.
  10. Put a candycane (or a couple of starbrite mint candies) into a Ziploc bag, and pound until small pieces break off. Sprinkle on top of the Matcha chocolate drizzle, and store in the fridge for 30 minutes.
  11. Once firm, remove the fudge from the pan by lifting up on the parchment paper and transfer it onto a work surface. Cut into squares and enjoy! The fudge can be stored in the fridge in an air tight container for up to five days.

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