This recipe for white chocolate and green tea fudge is scarily good. I fell in love with the recipe the minute I clapped eyes on it. The white chocolate and cream are at the forefront of this recipe.
Ok, I love green tea. I forced myself to love green tea, it didn’t come naturally. It took me about 48 cups before I started liking it and then about another 34 before I started loving it. Now I cannot start my day without a mug. Persevere is all I am going to say on the matter, it’s definitely an acquired taste.
I also love white chocolate, which yes I know its not really chocolate, but it conjures up some childhood memories of me stealing my sisters stored up Easter eggs (I had eaten all of mine on the day of course). I love the palate clinging creaminess of it.
So now there is a recipe that combines both. How exciting is this?
I have failed miserably with sugar work in the past (nougat and marshmallows), and haven’t really made fudge before, but with my candy thermometre in my armoury, off I went.
You will need:
- 2 cups of sugar
- 1 ½ cups cream
- 2 Tbsp liquid glucose
- 1 Tbsp butter
- 1 Tbsp green tea powder
- 100gm white chocolate
You may, like me, be asking yourself WTH is green tea powder? So I consulted with Lynn from ‘Main Ingredient’ to find out whether it is in fact just green tea in a powder format. And it seems it is. So I ground up 3 tea bags (I used Eve’s) in my stone pestle and mortar.
Mmmm I’m thinking of a few more exciting applications.
I suppose you could just leave it out, it wouldn’t interfere with the integrity of this recipe.
This is how you make it:
- Grease or line about a 20cm x 20cm tin/container, depending on how thick you want the fudge to be
- Put all the ingredients in a pot a bring to the boil
- When its boiling allow it to carry on boiling over moderate heat, stirring occasionally for about 40 minutes and until it reaches 118 C on a sugar thermometer (this is the ‘fudge’ stage)
- Take it off the heat and carry on stirring until it cools
I needed to dash to the airport and was making it in a cast-iron pot, so actually dipped it in a bowl of cold water (with a bowl inside it to rest on), which helped cool it down a bit more quickly.
As the fudgification starts happening, it gets thicker and more difficult to stir.
When it’s lukewarm, beat it vigorously until the sheen becomes matt in appearance.
It also gets to the point where it starts hardening and setting on the sides of the pot, and when it reaches a stage where you know its time to tip it into a lined or greased container.
Smooth it out and store in the fridge to set and then cut into squares.
This has the X factor all over it and is definitely going to impress.
Pack off a stash in a cellophane bag with ribbon as a nice little gift for the next DP.
A few of my other favourite sweet recipes:
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