I'm going to pretend that it's fine that I've just been jumping the gun with holiday desserts this year and you guys are also going to pretend that's fine so now that we're all lying to ourselves but still on the same page let's talk about peppermint fudge.

Peppermint fudge!

The best kind of fudge.

My favorite thing about fudge is that it's basically like someone took a candy bar and was like "Hey, is this thing loaded with enough fat and/or sugar??? NAAAAH!!!" and then made something even more delicious. I love that after eating a few pieces, I get a little sugar-flustered and my heart starts to race and I'm filled with euphoria, kind of how I felt when I first watched Hilary Duff's "Why Not" music video.

I went ahead and added some matcha to it because WHY NOT (take a crazy chance / do a crazy dance). Also it adds that little "not sure if my coffee was extra strong this morning or if I accidentally did coke" jolt of caffeine to each bite. It also adds a really amazing green tea flavor, which pairs shockingly well with the hint of peppermint. It's a whole new kind of peppermint fudge, y'all.

This recipe is easy as heck, and really only requires about ten minutes of cooking, and a few (painful) hours of waiting for it all to firm up. I've gone ahead and used milk chocolate, because when I tried making it with semi-sweet chocolate it was a bit too overloaded with chocolate deliciousness, but go ahead and get wild with darker chocolate if you're feeling up to it! Check out the recipe below, cuties!

Matcha Peppermint Fudge

Makes 12 - 16 Squares

15 oz milk chocolate chips
1 (13 oz) can of sweetened condensed milk
2 T butter + extra for greasing the pan
2 t vanilla
1.5 t peppermint extract
8 oz white chocolate morsels
3 t Aiya Cooking Grade Matcha

Butter and line with parchment paper a 9” x 9” brownie pan. You’ll want to leave a 2” overhang of parchment paper to allow for easy removal of the fudge.
In a medium saucepan over medium-low heat, combine the milk chocolate chips, condensed milk, and butter. Stir often as to prevent the chocolate from scorching, until it is all completely melted. Be careful to keep the heat near or below medium, as having too high of heat can burn the chocolate.
Remove the saucepan from the stove and whisk in the vanilla and peppermint extracts. Pour the fudge into the prepared pan, and let sit for at least three hours, until solid.
Once the fudge has set, melt the white chocolate in the microwave (about 1 minute on high combined with a vigorous stirring should do), and whisk in the matcha powder until there are no lumps. Evenly pour it over the fudge, and smooth out with a spatula or knife. Let sit for at least another hour, until firm. Decorate with extra melted white chocolate drizzles, if desired.
Remove the fudge from the pan by lifting up on the parchment paper and transfer it to a work surface. Cut it into 12 – 16 cubes, and serve. The fudge can be stored in the fridge in an air tight container for up to five days.

Thank you so much, Aiya Matcha, for sponsoring this post! Their cooking grade matcha is what gets used in all of the matcha desserts on this site, and is a great way to make baked goods and cocktails a little more interesting! You can buy your own, here. All opinions are our own.