Matcha Fudge

Matcha Fudge (Recipes for Home & Restaurant) by Nadine Lloyd

Matcha Fudge


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


Method:
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.
Mix through.
Add the food dye.
Mix through.

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.

Cut into squares.
Garnish with caster sugar.



See what else I have for you

Scroll Up

Pages on this site

Site Map

The Company

Bookshelf Collections (Pty) Ltd. 2009 - All Rights Reserved ©

Contact Us

Email: Customer_Service@BookshelfCollections.com

For Your Safety

Site Encryption


Finance

We do not take, record or hold any credit card information. All transactions are forwarded through Your card provider.

Matcha Fudge (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
Matcha Fudge (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
Matcha Fudge (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
Matcha Fudge (Recipes for Home & Restaurant) by Nadine Lloyd