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.
- 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
- 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.)