How to Keep the Matcha Smooth
Sift the matcha into a small bowl and stir in a few tablespoons of the sweetened condensed milk to make a smooth paste. Mixing it this way helps prevent dry pockets of matcha in the finished fudge.
How to Make the White Chocolate Swirl
Set aside ½ cup of white chocolate chips before filling the slow cooker. Melt those chips separately while the fudge is still warm, then drizzle them over the surface. Draw a skewer through the drizzle a few times to leave distinct white streaks.
Slow Cooker 4-Ingredient Matcha Latte Fudge Recipe Card
Creamy matcha fudge with vanilla and a white chocolate swirl.
- Prep time — About 10 minutes
- Slow cooker time — About 30 to 45 minutes on LOW
- Chill time — At least 3 hours, or until firm
- Yield — 25 small squares
Ingredients
- 3 cups white chocolate chips, divided
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon unsweetened matcha powder, sifted
- 1 teaspoon vanilla extract
Instructions
- Line an 8-inch square pan with parchment paper, leaving an overhang on two sides.
- Whisk the matcha with 2 to 3 tablespoons of the condensed milk until smooth. Add the matcha mixture, the remaining condensed milk, and 2½ cups of the white chocolate chips to a small slow cooker.
- Cover and cook on LOW for about 30 to 45 minutes, stirring every 10 to 15 minutes and scraping the bottom and sides. Once the chips have melted and the mixture is smooth, turn off the slow cooker and stir in the vanilla.
- Transfer the fudge to the prepared pan and smooth the top. Melt the remaining ½ cup of chips in a microwave-safe bowl in short bursts, stirring between each. Drizzle over the warm fudge and swirl lightly with a skewer.
- Refrigerate for at least 3 hours, or until firm. Lift the fudge out by the parchment and cut it into 25 small squares.