INGREDIENTS

• Matcha Fudge (bottom layer)
• • 15 oz white chocolate chips
• • 10 oz sweetened condensed milk (⅔ of a can)
• • 2 Tbsp butter + extra for greasing the pan
• • 2 ½ – 3 tsp Aiya Culinary Grade Matcha
• Peppermint Fudge (top layer)
• • 8 oz white chocolate chips
• • 2 – 3 Tbsp sweetened condensed milk
• • 1 Tbsp butter
• • ½ tsp peppermint extract
• • 1 tsp vanilla extract
• Matcha Chocolate Drizzle
• • 3 – 5 oz white chocolate chips
• • 1 – 1 ½ tsp Aiya Culinary Grade Matcha
• • crushed candy canes or peppermint candies for garnish

DIRECTIONS

• 1. Butter and line with parchment paper an 8″ x 8” brownie pan. Leave a 2” overhang of parchment paper to allow for easy removal of the fudge.
• 2. In a medium saucepan over low heat, combine the 15 oz white chocolate chips, condensed milk, and butter. Stir often to prevent the chocolate from burning, until completely melted.
• 3. Remove the saucepan from heat and sift in the Matcha. Stir until combined.
• 4. Pour the fudge into the brownie pan and let it sit for 3 hours until solid, or 1 ½ – 2 hours if refrigerated.
• 5. Once the fudge has set, start preparing for the top layer. In a medium saucepan over low heat, combine the 8 oz white chocolate chips, 2-3 Tbsp condensed milk, and 1 Tbsp butter. Stir often until combined.
• 6. Take the saucepan off heat and whisk in the peppermint extract and vanilla extract.
• 7. Pour the peppermint fudge over the Matcha fudge, smoothing it out with a spatula. Let it sit for another 2 hours until firm (or an hour if refrigerated).
• 8. To make the Matcha chocolate drizzle, melt 3-5 oz white chocolate chips in the microwave, in 15-20 second increments. Once melted, sift 1-1 ½ tsp Matcha directly over the chocolate, and stir in until combined.
• 9. Using a spoon, drizzle the chocolate over the surface of the peppermint fudge, being careful to avoid large clumps.
• 10. Put a candy cane (or a couple of star brite mint candies) into a ziploc bag, and pound until small pieces break off. Sprinkle on top of the Matcha chocolate drizzle, and store in the fridge for 30 minutes.
• 11. Once firm, remove the fudge from the pan by lifting on the parchment paper and transfer it onto a work surface. Cut into squares and enjoy! The fudge can be stored in the fridge in an airtight container for up to five days.