So, I decided to experiment with candy making and matcha! English toffee is pretty much the simplest candy recipe, and I thought the butteriness would pair well with matcha. The issue is that candy is HOT when you make it, well over boiling water temperatures. And matcha can scorch easily, so I was really worried it would end up burnt-tasting.
I decided to add the matcha (1 1/2 teaspoons) right after it’d reached toffee temperature and I took it off the heat. I mixed it in as quickly as possible and poured it out to cool. One hour later, toffee success! The matcha didn’t burn at all, and in fact I think I could have used less. The matcha flavor is sooo good, and you can definitely taste the Bavarian Cream. Possibly the best toffee I’ve ever made! I’m thinking of whipping up a batch of gingerbread matcha toffee for the 12 Days of Christmas swap. Or maybe eggnogg!