With spring now on the horizon I am looking forward to good weather and celebrating Easter and St. Patrick’s Day in March. To help me get in the festive spirit I decided to whip up some white chocolate fudge with a matcha dessert twist to help it not only turn green but become a perfect St. Patrick’s Day dessert. Although they are as delicious and can easily be cut into matcha squares, I decided to take the theme a little further using my little shamrock cookie cutter to achieve these adorable shamrock match fudge morsels. If you are a matcha lover or looking for new ways to use Matcha powder, you are going to love this St. Patrick’s Day Recipe. But don’t take my word for it, try for yourself. Enjoy!
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INGREDIENTS:
Apx 16 Shamrocks
3/4 CUP of Condensed Milk
1.5-2 TBSP of Powdered Matcha - depending on how strong you want the matcha flavour
14 oz White Chocolate
1/2 TSP of Salt
1 TSP of Vanilla Extract
1 TBSP of Matcha for decorative dusting at the end
You will also need:
1.5 Inch Shamrock Cookie Cutter
8x8 Baking Pan
Parchment Paper
A Fine Sifter
Spatula
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DIRECTIONS:
Pour condensed milk into a bowl and sift in your matcha.
Using a double boiling method, stir the matcha into the condensed milk until it is well incorporated on a medium low heat.
Next, add in the white chocolate and continue to double boil until it has melted completely and is well mixed.
Next, add in your salt and vanilla, stir.
Pour mixture into lined baking pan and store at room temperature for 15 minutes before moving to the fridge for an additional 3 hours.
When fully cooled, cut out shamrock shapes using your cookie cutter and place on a non stick surface.
Sprinkle with more sifted matcha.
Store in fridge until you are ready to eat.
Enjoy!
These can be packaged and left in the freezer for a month.
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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
