Ok. Picture this. Sitting down for breakfast in the morning, and Jeeves (your butler), opens up the platter to reveal… FUDGE. Sweet, delicious, peppermint fudge. It’s basically a dream come true right? Close your eyes and imagine it. I’ll wait.
Good dream, huh? Well, I don’t recommend eating it for BREAKFAST maybe, but this fudge is perfect for an afternoon snack or a holiday party! I love this Peppermint Matcha, and I found a fudge recipe using matcha!
Naturally, I took to the kitchen to accomplish the task of making fudge. Luckily, this fudge is not only easy, but it is SO tasty! I gave it to mom for one of her shows (same show as the Strawberry Cheesecakes), and it was another fan favorite! 5 stars across the board. We actually ran out!
The matcha is full of healthy antioxidants and some caffeine, which is why its perfect for a quick after lunch snack. That little bit of sweetness, some energy to get you through the day, and some vitamins, what more could you ask for? This fudge looks beautiful, especially after I added some crushed candy canes on top of it. However, that doesn’t mean you can only make it for the holidays! So go ahead and get that kitchen ready, let’s make some fudge!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 3 hours |
| Servings |
squares
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- 15 oz white chocolate chips
- 2/3 can sweetened condensed milk (about 2/3 can)
- 2 Tbsp unsalted butter
- 3 tsp Peppermint Matcha
- 8 oz white chocolate chips
- 1 Tbsp unsalted butter
- 2-3 Tbsp sweetened condensed milk
- 1/2 tsp peppermint extract (I added extra)
- 1 tsp vanilla extract
- 3 oz semisweet chocolate chips
- 3 canes Candy Canes for garnish
Ingredients
Matcha Fudge (Bottom Layer)
Peppermint Fudge (Top Layer)
Chocolate Drizzle
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|
- Butter and line with parchment paper an 9x13" brownie pan. Leave a 2” overhang of parchment paper to allow for easy removal of the fudge.
- In a medium saucepan over low heat, combine the 15 oz. white chocolate chips, condensed milk, and butter. Stir often to prevent the chocolate from burning, until completely melted.
- Remove the saucepan from heat and sift in the Matcha. Stir until combined.
- Pour the fudge into the brownie pan and let it sit for 2 hours in the fridge.
- Once the fudge has set, start preparing for the top layer. In a medium saucepan over low heat, combine the 8 oz. white chocolate chips, 2-3 Tbsp. condensed milk, and 1 Tbsp butter. Stir often until combined.
- Take the saucepan off heat and whisk in the peppermint extract and vanilla extract.
- Pour the peppermint fudge over the Matcha fudge, smoothing it out with a spatula. Let it sit for another hour in the fridge until it's firm.
- To make the chocolate drizzle, melt chocolate chips in a heat safe bowl in the microwave for 30 second intervals until melted. Use a spoon and drizzle over the fudge.
- Put candy canes in a ziplock bag and crush, then sprinkle them on the fudge to garnish. Let harden in the fridge for 30 minutes!
- Once firm, take the fudge out of the pan and cut into small pieces. Have a square (or 2, or 3...), then store it in your fridge in an airtight container for up to 5 days!
- I used 1 tsp of peppermint extract because I like my peppermint flavor REALLY strong!
- You can do a matcha drizzle instead of a semisweet drizzle, just melt 3-5 oz. white chocolate chips in the microwave, in 15-20 second increments. Once melted, sift 1-1.5 tsp. Matcha directly over the chocolate, and stir in until combined. Then drizzle it over the fudge with a spoon.
Just call me Jeeves. I’ll make you fudge anytime.
Awww <3