# Components:
→ Dairy
01 - 1/2 cup unsalted butter, cut into pieces
02 - 1/2 cup heavy cream
→ Sugars
03 - 2 cups granulated sugar
04 - 1/4 cup sweetened condensed milk
→ Chocolate
05 - 2 1/2 cups high-quality white chocolate chips or finely chopped white chocolate
→ Flavorings
06 - 2 tablespoons culinary-grade matcha green tea powder
07 - 1 teaspoon pure vanilla extract
→ Optional Toppings
08 - 1/4 cup chopped dried cranberries
09 - 1/4 cup chopped toasted pecans
# Directions:
01 - Line an 8-inch square baking pan with parchment paper, allowing excess to extend for seamless removal.
02 - In a medium saucepan set over medium heat, combine unsalted butter, heavy cream, granulated sugar, and sweetened condensed milk. Stir continuously until mixture reaches a gentle simmer and sugar is dissolved, approximately 5 minutes.
03 - Withdraw saucepan from heat. Add white chocolate pieces and stir until fully melted and the mixture is smooth with a glossy consistency.
04 - Sift matcha powder evenly over the mixture using a fine mesh sieve; stir thoroughly to ensure uniform color. Blend in vanilla extract until fully incorporated.
05 - Pour fudge base into the prepared baking pan. Smooth the surface with a spatula for even thickness.
06 - Distribute chopped dried cranberries and pecans across the surface; press gently to embed them if used.
07 - Transfer the pan to the refrigerator and chill for a minimum of 2 hours, until the fudge is firm throughout.
08 - Utilize the parchment overhang to remove fudge from pan. Cut into 24 even squares using a sharp knife.
