Matcha Fudge Matcha Fudge

Image: Canadian Living | Holiday Baking 2014

Look for matcha powder (ground green tea leaves) in Japanese specialty stores or the tea section of grocery and bulk food stores. For a polished end-result, make sure the fudge is completely set before slicing.

  • Portion size 36 servings
  • Credits : Canadian Living: Holiday Baking 2014


  • 450 g white chocolate chopped
  • 1 can sweetened condensed milk
  • 1 teaspoon matcha powder
  • salt
  • 1/2 cup unsalted shelled pistachios roasted and chopped


In heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, condensed milk, matcha powder and salt, stirring, until melted and smooth, about 5 minutes.

Scrape into parchment paper– lined 8-inch (2 L) square cake pan, smoothing top. Sprinkle with pistachios, pressing gently to adhere. Refrigerate until firm, about 3 hours.

Lift out onto cutting board; using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)

Tip from The Test Kitchen: For perfect squares of fudge, make sure it's completely set before slicing. Run a thin, sharp knife under hot water and dry between each cut for a smooth, polished finish.

Nutritional facts per piece: about

  • Sodium 25 mg
  • Sugars 13 g
  • Protein 2 g
  • Calories 112.0
  • Total fat 6 g
  • Potassium 95 mg
  • Cholesterol 4 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 1.0
  • Folate 1.0
  • Calcium 5.0
  • Vitamin A 1.0
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Matcha Fudge