Try this salted matcha fudge, then check out our salted caramel fudge, Biscoff fudge and more homemade food gifts.


  • 60g salted butter, plus extra for the dish
  • 375g golden caster sugar
  • 100ml golden syrup
  • 210ml double cream
  • 250g white chocolate
  • 10g matcha powder, sifted
  • sea salt flakes, for sprinkling


  • STEP 1

    Lightly butter a 16cm x 26cm baking tray and line with baking paper. Tip the sugar, golden syrup and cream into a medium pan over a low-medium heat and cook for 2-3 mins, stirring occasionally until the sugar has dissolved. Turn up the heat to medium and insert a sugar thermometer – this is essential, as the mixture needs to reach the correct temperature. Continue to cook for 8 mins, stirring often so the mixture doesn’t catch, until it reaches 116C. Remove from the heat and beat in the chocolate and butter until melted and combined. Beat in the matcha.

  • STEP 2

    Pour the fudge mixture into the prepared tin. Smooth the surface using a silicone spatula and sprinkle over some sea salt. Cool completely, then transfer to the fridge and chill for 2-3 hrs, or until set. Use the baking paper to lift the fudge out of the tin, then cut into 60 squares.

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