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



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