Quick and Easy Peppermint Matcha Fudge
Every Saturday afternoon, I do a tea tasting/class at my shop (the Phoenix Pearl Tea Tavern). Yesterday, the subject was mint. The class examined peppermint, spearmint, and wintergreen, and then tasted a variety of teas and tisanes that we blend with the various mint leaves and extracts.
My wife, Kathy, decided that since it was a couple of days before Christmas, we should have a special treat. We’ve done a fair amount of cooking with tea, especially matcha (you can browse through some of the recipes here), and we have a brand-new peppermint matcha at the shop, so she decided to do a quick and easy matcha fudge.
It’s a white chocolate bakeless recipe; Kathy calls it “cheater” fudge.
- 16 oz white chocolate
- 1 ten-oz (300 ml) can of sweetened condensed milk
- A pinch of salt
- 2 tsp unsweetened matcha (we used the Maghreb Mint from Phoenix Pearl)
- 1/2 cup of chopped unsalted almonds
- Combine the white chocolate and condensed milk in a double boiler over simmering water (a microwave works too). Stir regularly and make sure everything is completely melted.
- Stir in the matcha and pinch of salt. Blend it very thoroughly and make sure there are no little patches of dry matcha powder left.
- Once it’s completely smooth, pour into a greased 8×8 inch baking dish.
- Sprinkle the nuts over the top, and press them down gently to make sure they’re well attached.
- Chill overnight in the fridge, (at least three hours) and then cut into small pieces (about 1″ to 1-1/2″ square)
You can use this same process with other flavored matcha, although you probably won’t want to use sweet matchas designed for lattes.