Salted matcha fudge
As it cuts into 60 squares, this recipe for salted matcha fudge is perfect for gifting or feeding a large crowd
- Preparation:
- Cooking:
- Total:
- Serves: 60 persons
Ingredients
- 60g salted butter, plus extra for the dish
- 375g golden caster sugar
- 100ml golden syrup
- 210ml double cream
- 250g white chocolate
- 10g matcha powder, sifted
- sea salt flakes, for sprinkling
Instructions
Step 1
Lightly butter a 16cm x 26cm baking tray and line with baking paper. Tip the sugar, golden syrup and cream into a medium pan over a low-medium heat and cook for 2-3 mins, stirring occasionally until the sugar has dissolved. Turn up the heat to medium and insert a sugar thermometer – this is essential, as the mixture needs to reach the correct temperature. Continue to cook for 8 mins, stirring often so the mixture doesn’t catch, until it reaches 116C. Remove from the heat and beat in the chocolate and butter until melted and combined. Beat in the matcha.Step 2
Pour the fudge mixture into the prepared tin. Smooth the surface using a silicone spatula and sprinkle over some sea salt. Cool completely, then transfer to the fridge and chill for 2-3 hrs, or until set. Use the baking paper to lift the fudge out of the tin, then cut into 60 squares.