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Salted matcha fudge
- Nadine Brown
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Makes 60 squares
Easy
Prep: 5 mins
Cook: 10 mins
plus cooling and chilling
A star rating of 5 out of 5.1 ratingRate
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As it cuts into 60 squares, this recipe for salted matcha fudge is perfect for gifting or feeding a large crowd
Gluten free
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Try this salted matcha fudge, then check out our salted caramel fudge, Biscoff fudge, matcha cookies and more homemade food gifts. Check out our trend spotlight on matcha for more matcha ideas and the best matcha spots in London.
Ingredients
Nutrition
-
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
Nutrition: Per square
- kcal78
- fat4.1g
- saturates2.5g
- carbs9.9g
- sugars9.9g
- fibre0g
- protein0.4g
- salt0.1g
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Method
-
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.
Authors
Nadine Brown
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