Polly Pocketsy

Matcha Nut Fudge

Break up the white chocolates into little pieces then put in a heavy saucepan 

Pour 400 grams of condensed milk over the chocolate and add a pinch of sea salt then put on medium heat and stir until the chocolate melts 

Once the chocolate has melted stir in the butter and then 1 tbsp of matcha powder until fully combined then take the mixture off the heat 

Chop 1/4 cup of pistachio nuts and reserve for the topping 

Line and grease an 8 x 8 inch tin then pour in the mixture and tap the tin a few times to even it out 

Sprinkle the pistachios over the top then put into the fridge for 3 hours approx or until the fudge has set then cut it into squares it should make 12