- Combine the sugar, condensed milk, 1/2 cup of milk, and pinch of salt together in a pot over med-low heat. (The lower the temperature the better so you can avoid burning the sugar.)
- Once it is all well melted together, add the cream and butter. Continue to simmer for about 20 minutes. (Again, make sure nothing burns.)
- Dissolve the Matcha in some milk and mix it until it is smooth with no lumps. Set aside. (It is easiest to avoid lumps by sifting the Matcha into the milk rather than adding it directly from the measuring spoon.)
- Transfer the simmered mixture to a bowl over chilled water to cool. Once it is cool enough to handle, add in the milk and Matcha, stirring until they are well incorporated.
- Pour the whole mixture out on to some parchment paper at once and place it in the refrigerator to cool and take shape. (Be careful not to leave it in the refrigerator too long as the sugar will crystalize, changing the texture of the caramel for the worse.)
- After it has solidified somewhat, remove it from the refrigerator and slice into square pieces.
- Mix the Matcha and powdered sugar together and then use to coat the caramels.
Tip: Gently simmer all the ingredients together so as to not burn the sugar.
Tip: Add the Matcha and the milk to the caramel sauce only after everything else has come together completely.
The Matcha used in this recipe is available in:
Aiya Cooking Grade Matcha
Aiya Organic Cooking Grade Matcha