170ml condensed milk
30ml matcha powder
360g white chocolate, chopped
Prepare a 20cm x 20cm baking tin by lining it with baking paper.
Pour the condensed milk into a small saucepan and sift the matcha powder over it.
Place the saucepan on a low heat and stir until the mixture is hot.
Add the white chocolate, salt and vanilla.
Turn the heat down to the lowest setting and stir continuously until the chocolate has melted completely.
Pour the mixture into the prepared tin and leave to cool completely.
Refrigerate the fudge for 3 hours or longer.
Slice the fudge and sift over some matcha powder.