Japanese Fudge Recipe

Sweetened condensed milk: A thick, sweet milk product used to add creaminess and sweetness to the fudge.

White chocolate chips: These provide the base for the fudge, offering a smooth and sweet flavor.

Butter: Adds richness and helps to create a smooth texture.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Matcha powder: A finely ground green tea powder that adds a unique, earthy flavor and vibrant green color.

When melting the white chocolate chips with the sweetened condensed milk and butter, make sure to use a double boiler or a heatproof bowl set over simmering water. This method provides gentle, even heat, preventing the chocolate from seizing or burning. Stir constantly to ensure a smooth, creamy mixture.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix evaporated milk with an equal amount of sugar and heat until dissolved. This mimics the sweetness and consistency of sweetened condensed milk.

• white chocolate chips - Substitute with milk chocolate chips: While the flavor will be different, milk chocolate chips can provide a similar texture and sweetness.

• butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and a slight coconut flavor that complements the matcha powder.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor that pairs well with white chocolate and matcha.

• matcha powder - Substitute with green tea powder: If matcha powder is unavailable, green tea powder can provide a similar earthy flavor and color.

• To keep your Japanese fudge fresh and delightful, store it in an airtight container. This will prevent it from absorbing any unwanted odors or moisture from the fridge.

• If you plan to enjoy the fudge within a week, the refrigerator is your best friend. Simply place the container in the fridge, and your dessert will stay firm and delicious.

• For longer storage, consider freezing the fudge. First, cut it into individual squares. This makes it easier to grab a piece or two without having to thaw the entire batch.

• Wrap each piece of fudge in parchment paper or plastic wrap. This extra layer of protection helps maintain the texture and flavor.

• Place the wrapped pieces in a freezer-safe bag or container. Make sure to remove as much air as possible before sealing to prevent freezer burn.

• Label the container with the date. This way, you’ll know exactly how long your Japanese fudge has been stored.

• When you’re ready to indulge, simply take out the desired number of pieces and let them thaw at room temperature for about 15-20 minutes. This will bring back their creamy, melt-in-your-mouth consistency.

• Avoid refreezing the fudge once it has been thawed. This can affect the texture and overall quality of the dessert.

• If you notice any changes in color, texture, or smell, it’s best to discard the fudge. Freshness is key to enjoying this delightful treat to its fullest.

• Microwave Method:

  1. Place a piece of Japanese fudge on a microwave-safe plate.
  2. Heat on medium power for 10-15 seconds.
  3. Check the texture; if it needs more time, heat in 5-second intervals until it reaches the desired softness.
  4. Be cautious not to overheat, as the white chocolate can burn easily.

• Oven Method:

  1. Preheat your oven to 150°F (65°C).
  2. Place the Japanese fudge in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 5-10 minutes, checking frequently to ensure it doesn't melt too much.
  5. Remove from the oven and let it cool slightly before serving.

• Double Boiler Method:

  1. Fill a saucepan with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl on top, ensuring it doesn't touch the water.
  3. Add the Japanese fudge to the bowl.
  4. Stir gently until it softens to your liking.
  5. Remove from heat and let it cool slightly before serving.

• Room Temperature Method:

  1. Simply take the Japanese fudge out of the refrigerator.
  2. Let it sit at room temperature for about 20-30 minutes.
  3. This method is the gentlest and helps maintain the original texture and flavor.

• Baking dish: A flat, rectangular dish used to hold the fudge mixture as it sets in the refrigerator.

• Parchment paper: Non-stick paper used to line the baking dish, making it easier to remove the fudge once it has set.

• Saucepan: A deep cooking pan used to melt and combine the sweetened condensed milk, white chocolate chips, and butter.

• Wooden spoon: A sturdy spoon used for stirring the mixture constantly to ensure it melts evenly and smoothly.

• Measuring cups: Tools used to measure out the ingredients accurately, such as the sweetened condensed milk and white chocolate chips.

• Measuring spoons: Tools used to measure smaller quantities of ingredients, such as the butter, vanilla extract, and matcha powder.

• Refrigerator: An appliance used to chill the fudge mixture for at least 2 hours until it sets.

• Knife: A sharp tool used to cut the set fudge into squares for serving.

Prepare ingredients ahead: Measure out the sweetened condensed milk, white chocolate chips, butter, vanilla extract, and matcha powder before you start cooking.

Use a microwave: Melt the sweetened condensed milk, white chocolate chips, and butter in the microwave in 30-second intervals, stirring in between, to save time.

Line the dish first: Prepare your baking dish with parchment paper before you start melting the ingredients.

Quick cooling: Place the fudge mixture in the freezer for 30 minutes instead of refrigerating for 2 hours to set it faster.