Hojicha Fudge (Printable)

Luxuriously dense fudge infused with roasted hojicha and chocolate for a unique nutty aroma and silky texture.

# What You’ll Need:

→ Chocolate Base

01 - 7 oz dark chocolate (60–70% cacao), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 3.5 oz unsalted butter, cut into pieces
04 - 1 can (14 oz) sweetened condensed milk

→ Hojicha Flavor

05 - 2 tablespoons hojicha powder (roasted green tea powder)
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# Directions:

01 - Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang on all sides for easy removal.
02 - In a heatproof bowl, combine dark chocolate, milk chocolate, and butter pieces.
03 - Place the heatproof bowl over a saucepan of simmering water using the double boiler method. Stir gently until the mixture is completely smooth and melted.
04 - Remove from heat. Add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture appears glossy and uniform.
05 - Transfer the fudge mixture into the prepared pan and smooth the top evenly using a spatula.
06 - Refrigerate for at least 2 hours, or until completely set and firm to the touch.
07 - Lift the fudge from the pan using the parchment paper overhang and cut into 16 equal squares using a sharp knife.
08 - Place fudge pieces in an airtight container and refrigerate for up to 1 week.

# Expert Tips:

01 -
  • The hojicha powder creates a sophisticated, barely-there flavor that makes people ask what the secret ingredient is.
  • It comes together in under thirty minutes of actual work, with most time spent just letting it chill in the fridge.
  • No special equipment needed—just a double boiler and a square pan, things you probably already have.
02 -
  • Don't skip the double boiler method—melting chocolate directly over heat will seize it into grainy disappointment.
  • Hojicha powder must be fully dissolved or you'll bite into unexpected bitter bits; take thirty seconds extra to really stir it in.
03 -
  • Warm your knife under hot water and wipe it dry between cuts to get clean, sharp edges instead of rough, crumbly ones.
  • If your hojicha powder is clumpy (which it sometimes is), sift it before adding so it dissolves seamlessly into the chocolate.
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