# What You Need:
→ 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 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
# How to Make:
01 - Line an 8-inch square baking pan with parchment paper, letting the edges overhang for easy retrieval.
02 - In a medium saucepan set over medium heat, combine butter, heavy cream, granulated sugar, and sweetened condensed milk. Stir continuously until the mixture simmers and the sugar has dissolved, about 5 minutes.
03 - Remove saucepan from heat. Add white chocolate and stir until the chocolate melts fully and the mixture is smooth.
04 - Sift matcha powder over the mixture using a fine mesh sieve. Stir to blend, then add vanilla extract and mix until thoroughly incorporated.
05 - Pour the mixture into the lined pan. Smooth the surface using a spatula.
06 - Evenly scatter dried cranberries and toasted pecans on top, gently pressing into the surface if using.
07 - Refrigerate pan for at least 2 hours, or until the fudge is completely set.
08 - Remove fudge by lifting the parchment overhang. Use a sharp knife to cut into 24 uniform squares.
