You know how when you’re really smitten with someone, you can’t hide it from your friends even though you want to, because they see right through how you stammer like a fool when talking about that person, right? Well, this, er, Thai tea fudge, is, um, like, good, like, really, really good — like the actual tea with condensed milk, except it isn’t, you know, liquid and it, well, doesn’t come with ice. What I’m, uh, trying to say, is, if you love Thai tea, you’ll love this. And, yeah, please make it.
Thai Tea Fudge
Author: Leela
Recipe type: Candy, Dessert, Vegetarian
Prep time:
Cook time:
Total time:
Serves: One 8×8-inch pan
Ingredients
- 18 ounces (520g) white chocolate chips, divided (I use Nestlé. For best results, you should use it as well. People have reported that the tea doesn’t dissolve in or adequately perfume melted baking white chocolate tablets.)
- 14 ounces (396g) sweetened condensed milk, divided in half
- One tablespoon/.25 ounces (8g) loose leaf Thai tea (unsweetened with no creamer mixed in)
- 1 teaspoon (4g) baking soda, divided in half
Instructions
- Line an 8×8-inch pan with a piece of aluminum foil; butter the foil or grease it with nonstick spray.
- In a heatproof bowl, placed over a pot of simmering water, melt together half of the white chocolate and half of the sweetened condensed milk. Once smooth, whisk in Thai tea and half of the baking soda. Spread the mixture into the prepare pan; smooth out the surface. Put the pan in the freezer for 5 minutes or in the refrigerator for 10 minutes.
- In another heatproof bowl, melt together the remaining white chocolate and sweetened condensed milk over the same pot of simmering water. Once smooth, whisk in the remaining baking soda.
- Remove the fudge pan from the refrigerator/freezer and immediately pour the white chocolate mixture over the tea layer; smooth out the surface.
- Refrigerate the fudge for at least 2-3 hours. To serve, remove the cold fudge from the pan and cut it into desired size. (The fudge can be served cold or at room temperature, but it’s easier to cut it when it’s cold.)
This looks,and sounds so delicious;I better tweet this recipe too!I absolutely adore white chocolate,and condensed milk,both.
Thank you,I am noting down/bookmarking this recipe.:-)
This looks absolutely gorgeous. I love fudge but sometimes it needs a little spice or extra flavour to cut through and stop it becoming too cloying. Your thai tea fudge is perfect – definitely going to make this for christmas presents! Thanks for a great recipe
I imagine the Thai tea addicts will love this. If I were going to make it, I’d make a coffee version (I like Thai tea, but hot and not sweetened).
Sharyn – Ha. The coffee version is in the work as we speak.
Ooooh that looks divine
Do you have a suggestion for the brand of tea?
Bville – Pantainorasingh is a great brand. Por Kwan is also good. The only caution is that, whatever brand you buy, make sure it’s just the tea leaves, not a tea mix with added sugar and whitener. This is what you want.
This looks great! Love the colour
I have to admit I despise fudge, generally speaking. It always seems like a gritty, smudgy, pollution of chocolate. Your dessert creation, however, looks heavenly. I love Thai tea and, despite being a dedicated over 70% chocolate snob, I adore baked white chocolate. Lovely dessert.
That fidge looks amazing! I love the loks and flavoring.
Cheers,
Rosa
Oh, my! These look wonderful!
Thai iced tea is, absolutely, one of my favorite things in the world. And these look like they may make it to that list as well!
I’m fixated on fudge today, and this one looks amazing. And, I love white chocolate. Wishing I could grab a taste from the screen.
It looks amazing! I will definitely try this soon! Maybe for Christmas, as I am such a big fan of Thai tea!!
I will use soya milk instead…hope it works!
Do you use any tea brand in particular for this recipe?
http://www.therighttea.com/thai-tea.html
Mafalda – No, it won’t work. You need the sweetened condensed milk; that is, unless you meant sweetened condensed soy milk.
Information on the brand of Thai tea I use is found in my answer to Bville Yellow Dog’s question above.
Very clever recipe!
Love the blend of tea flavors and textures!
I made the recipe in an 8×8 Pyrex dish, followed the recipe, weighed the ingredients. Mine didn’t make the depth of yours, and there wasn’t the color. Did you make Dolce de Leche with the tea layer? The site is a constant source of inspiration and wealth of knowledge. Thank You so much.
Anon – Mine comes out 1 centimeter high for both layers. They may look thick in the photo, but each layer is only half a centimeter high. That should be what you end up with as well. As for the color, not sure what’s going on. Different brand of tea, perhaps? I don’t do anything to the tea layer to make it darker; it’s just tea, white chocolate, and condensed milk.
I had the same problem as “Anon”, above. Nothing activates the tea leaves (they need hot water to bleed “red” and to produce a flavor; simply adding dry tea leaves to heated melted sweetened condensed milk and white chocolate does not do anything. I even used the same brand (same packaging) of tea leaves as in your link.
After making the first layer (the one with the tea in it) and observing the lack of taste and red color, I made the second layer differently. Instead of omitting the tea, I used double the tea leaves and mixed them with a tablespoon or so of hot water before mixing the mixture into the chocolate/milk mixture. This definitely added the right color, but still not enough (barely detectable) tea flavor.
Did you really just add dry tea leaves?
I doubled the recipe and made four layers instead of two so it didn’t look like how iced Thai tea is presented, but YUM nonetheless. Thanks for the idea!
~Heather
Debby W. – Hmm.. This is a head-scratcher. I don’t know what to tell you. Out of curiosity, I made the recipe again this morning and got the same result I’d always had, i.e. orange (too orange, in fact, that I have many times thought about decreasing the amount of tea for fear of turning off those who are afraid of artificial coloring) tea layer.
I did really just add dry tea leaves. Had I done something differently to the recipe, I would have included that step.
Did you stir in the tea after the white chocolate and condensed milk have melted? If you add it right at the beginning, that might be the reason although I can’t explain it scientifically.
For the poster who was thinking about doing a coffee version. It’s yummy. I grabbed the wrong bag from my tea box (which also houses some loose coffees) and didn’t realize I was making Thai Coffee Fudge instead of Thai Tea Fudge until I had tipped the spoon and thought why do I smell coffee…oops. Great non the less. Will do tea next time.
I did stir in the tea only after the white chocolate and condensed milk had melted, but that didn’t seem to matter. They’re melted (and completely smooth, but thick), not moist in the way that water is, so it doesn’t seem to do anything with the tea leaves.
My pan is chilling right now…I followed the recipe precisely.
I have and used the same brand of Thai tea as recommended, but got a very pale color and almost non-existent tea flavor. I used Baker’s brand white chocolate and can of Black & White condensed milk. Different brands of chocolate and milk may have slightly different moisture contents, enough to make a difference in the amount of flavor and color extracted from the tea.
Kitchen Physicist – Thank you. That could explan it. I use Nestlé white chocolate chips. Perhaps I need to specify that in the recipe. Didn’t think it would make a difference, Thanks again.
I cross-checked ingredients, and the Nestlé morsels are made with both whey and non-fat milk. The Baker’s brand does not have any liquid ingredients listed, and this might explain the difference. Nestlé uses palm kernel oil, and Baker’s uses cocoa butter, but I am not sure how much this matters. When I prepare the next pan (oh yes, there will be a next pan!), I plan to steep some of the tea (probably half) in a spoonful of vodka. In my experience, vodka does a better job of extracting flavor & color than plain water.
Kitchen Physicist – I didn’t for a minute think that there would be any difference between white chocolate morsels and white chocolate tablets, especially considering there is liquid and some milk protein in the condensed milk. But apparently, there is.
Please do let us know how the vodka experiment goes. Thanks so much again for your very helpful feedback and information.
I was just about ask about the type of chocolate you used. Your ingredient list makes it sound like just regular white chocolate bars. Fortunately, I picked the right kind (nestles) at the supermarket. The reason I was confused is that the Nestles chips bag come in 12 oz bags and your recipe asks for 14oz. I’m looking forward to trying this with my kids!
Anon – Glad you bought the right kind. The recipe actually calls for 18 ounces of white chocolate chips — 1 1/2 bags.
Oops.. My bad.. Btw.. Love all your recipes and the photos and back stories are great too! I’ll register later, so I won’t be anonymous.,
Okay.. I made a batch of this last night the colors look great, you can see the tiny flecks of tea leaves and it tastes good too.. my only thought is that the white chocolate is a bit overpowering.. I can barely taste the tea flavor, if at all..
I think as others have alluded to, the amount of time cooking the tea and the ratio of white chocolate/condensed milk to tea leaves doesn’t really allow for the tea flavor to infuse into the mix.
I’d be interested in whether or not adding vodka or somehow steeping the tea leaves might increase the tea flavor intensity.
Sleepy Floyd – Did you use tablet white chocolate like some of the people have done or white chocolate morsels? Would love to hear how the vodka method works out as well. If you ever try, please report back. Thanks a bunch!
I was the last “anon”… so, I used the Nestle’s White Chocolate Morsels..
I might play around with the mixture a bit.. I know you cautioned against it, but I wonder if adding a little of the powdered tea mix might help..
I tried again, this time with the Nestle white chocolate morsels (and a fresh batch of tea leaves that I took from a Thai restaurant). It still didn’t develop much color or taste, so I steeped the tea leaves in a bit more of hot water than I did last time and then dumped it all in.
The taste was awesome, but there was too much moisture for it to really set up as fudge (it was more like frosting). Cutting it was definitely a pain (since it wanted to stick to the knife), but people seemed to really enjoy it.
I let my fudge sit for 2 days and the tea flavoring seems to have gotten a little strong.. But not enough.. I may try steeping in vodka later this week.
@debbie – interesting, I had no issues with the coloring,,, how much water did you use? I wonder if you steep the tea leaves, then boil off some of the water, so the mixture is more concentrated, whether that would make it less liquidy.
Very interesting!!!
okay.. so I tried soaking 1 tsp of the dired tea leaves in 2 tsp of vodka for about 10 minutes as I prepped the rest of the rest of the ingredients. The vodka was at room temperature, as I wasnt sure if i was supposed to heat it, and it was such a small amount, that I couldnt figure out w a convenient way to heat it anyway. The first thing I notificed was how fast the dyes in the tea came out and colored the vodka orange..
I prepared everything else as normal, using the vodka/tea mixture along with another tsp of tea leaves in place of the 1 TBS of dry leaves.
The end result was similar, no real increase in tea flavor, or color (although, color was not an issue earlier either). I think the fudge was a little softer (but definitely NOT frosting-soft) however that could just be my imagination. but I would be hesitant in adding much more than 2 tsp of any liquid to the recipe.
I’ve been clicking through your fabulous blog since I happened upon it on a random sriracha google search (don’t judge me). I love the photography and your explanations, and your delicious looking food. But this entry has compelled me to actually comment. This. This is brilliant. As someone who has been getting some sadly underfatted and undersweetened Thai iced teas served at otherwise nice eateries, I think I realize now that what I needed all along is this recipe.
I don’t mean to be creepy, but I think I love you.
I just made this because I love and make my own Thai Tea but….. I didn’t like the actual tea in this. U would make it but with powdered tea.