Ingredients: (Serves 4-6)
1x 395g (14oz) tin sweetened condensed milk
2 tablespoons glucose syrup
125g (4.4oz) unsalted butter
1 cup caster sugar
3 teaspoons Matcha powder
200g (7.1oz) white chocolate
1-2 drops green food dye/ gel
Lightly grease a slice tray and line with baking paper.
In a large saucepan, add the butter, condensed milk, sugar and glucose syrup.
Stir over low heat until the butter melts and the sugar dissolves. (There should be little to no sugar crystals remaining.)
Increase to medium high heat and bring to the boil.
Using a timer simmer for 6 minutes, stirring continuously, until the mixture is thick and golden. (Do not over-boil.)
Remove from the heat and set aside until the mixture stops bubbling.
Add in the Matcha powder.
Add the food dye.
Break the white chocolate into the saucepan and stir until fully melted into the mixture.
Pour the fudge into the prepared baking tray.
Smooth out the surface.
Allow to cool to room temperature.
Cool in the refrigerator for a further 2 hours, or until fully set.