Holiday Inspired Matcha Peppermint Fudge

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.

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

An original recipe found on the Aiya Blog.


    Matcha Fudge (bottom layer)

    • 15 oz white chocolate chips
    • 10 oz sweetened condensed milk (⅔ of a can)
    • 2 Tbsp butter + extra for greasing the pan
    • 2 ½ - 3 tsp Aiya Culinary Grade Matcha

    Peppermint Fudge (top layer)

    • 8 oz white chocolate chips
    • 2 - 3 Tbsp sweetened condensed milk
    • 1 Tbsp butter
    • ½ tsp peppermint extract
    • 1 tsp vanilla extract

    Matcha Chocolate Drizzle


    1. Butter and line with parchment paper an 8"x8” 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 1½-2 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 1 Tbsp 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 1-1½ 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.


    Click below to purchase the Culinary Grade Matcha used in this recipe: