Let’s talk about petite indulgences for a moment here. I personally can’t resist a beautiful looking candy, one that someone has taken the time to hand decorate and make into a little piece of art. So, when Ari and I decided to make fudge for the first B2TF Tea Party it couldn’t be just any old fudge.

When we started our research for baked items containing tea for the party, I ran across many truffles and one fudge recipe. I don’t know about you but I am addicted to Thai Iced Tea, so this recipe had my name written all over it. The smell of the spice laden tea and intoxicating sweetened condensed milk, count me in! We used our favorite white chocolate (we suggest using one that  you are happy eating on its own), as well as our favorite Thai Tea blend (courtesy of Teavana). You can find Thai Tea in most specialty food isles in the food market or a tea specialty store, although this recipe is also adaptable with other loose leaf teas.

Creative Clue

We didn’t change the recipe from the original (which can be found here) but we did make our own creative choices when it came to decorating. After our fudge set up in the fridge we cut it into 1-inch square pieces. Then we applied white and pink nonpareils to each individual piece, hand decorating each one. To make the nonpareils stick to the already-set fudge, we mixed confectioners sugar with a tiny bit of water and made a sugar “glue” out of it and applied a tiny bit to each nonpareil. No two are alike… Enjoy!


Thai Tea Fudge
Prep time: 
Total time: 
  • 18 ounces white chocolate (high quality), divided in half
  • 14 ounces sweetened condensed milk, divided in half
  • 1 tablespoon (.25 ounces) loose leaf Thai tea
  • 1 teaspoon baking soda, divided in half
  1. Line a 8x8 inch pan with aluminum foil. Grease the foil with unsalted butter or with nonstick spray.
  2. In a heatproof bowl, or double boiler, combine half of the white chocolate and half of the sweetened condensed milk, and place over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.
  3. Stir until smooth.
  4. Place Thai tea into a food processor if coarse and pulse until the tea's texture is fine.
  5. Once the white chocolate is smooth whisk in Thai tea and half of the baking soda.
  6. Spread the mixture into the prepared pan and smooth out the surface. Put the pan in the freezer for 5 min or in the refrigerator for 10 min.
  7. In another heatproof bowl or washed and dried double boiler bowl, melt together the remaining white chocolate and sweetened condensed milk over the simmering water.
  8. Once smooth, whisk in the remaining baking soda.
  9. Remove fudge pan from the refrigerator/freezer and immediately pour the white chocolate mixture over the tea layer. Smooth out the surface.
  10. Refrigerate the fudge for at least 2-3 hours.
  11. To serve, remove the cold fudge from the pan and cut into desired size. Fudge can be served cold or at room temperature.
Freezing Fudge: Fudge can be stored for longer periods of time in the freezer. Baking Soda: The addition of baking soda, makes the fudge drier and firmer, without imparting flavor. Best made day before cutting.