Tea Fudge -Matcha Vanilla and Thai Tea

I’ve made this recipe off and on for a while. The Thai Tea is the new twist. Both are delicious.

Yes, I’ll use a ruler to get the sizes just right.

Tea Fudge Matcha and Thai

5 ounces cream

2 ounces butter

2 cups of sugar

7 ounces white marshmallows, use good quality. Cheaper brands have too much cornstarch on them.

1 teaspoon vanilla

11 ounces white chocolate chips, the highest quality you can find.

2 teaspoons Matcha green tea powder OR

¼ cup loose thai tea leaves

Line an 8x8 pan with a parchment saddle over all four sides of the pan.

In a large heavy pot on low heat, dissolve sugar with cream and butter. Clip the sugar thermometer to the pan. Increase heat to medium. Stir the mixture until it reaches 238F/118°C (soft ball stage). About 10 minutes. Do not use the highest heat on your stove, the sugar will brown before it reaches temperature.

Immediately stir in chocolate chips, green tea powder, vanilla paste and marshmallows using a rubber spatula. Pour into the prepared pan and quickly tidy the top. It sets quickly.

Allow to cool completely and cut into squares.

For Thai Tea: Increase the cream to 7 ounces, heat in a small pot and add the Thai tea leaves, stir and steep for 5 minutes. Strain using a fine mesh strainer. Then start the recipe, cooking the cream with sugar, etc. Omit the vanilla and Matcha.

What is it about brightly colored food that is so appealing? What other possibili-TEAS are there?

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