Rose white chocolate fudge
| Serves: | make approximately 25 pieces |
Ingredients
- 1 Tbsp Fresh rose petals
- 2 tsp vanilla extract
- A pinch salt
- 1 Tbsp rose water
- 3/4 cup unsalted butter
- 385 g condensed milk
- 500 g white chocolate
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Cooking Instructions
- Line a 30 cm square pan with wax paper large enough to cover the bottom and sides, and set aside.
- Combine the chocolate, condensed milk, butter, rose water and salt in a medium saucepan and stir for about 5-10 minutes over a low heat, until the mixture is smooth.
- Add the vanilla extract, transfer the mixture to the prepared pan and smooth the surface with an oiled rubber spatula.
- Sprinkle rose petals over the fudge mixture and use the spatula to gently push the petals onto the surface before it begins to set. Chill for about 3 hours until firm.
- Turn the fudge out onto a baking sheet lined with waxed paper and cover tightly with plastic wrap. Chill overnight.
- Cut the fudge into squares or rectangles, or use a cookie cutter to cut out shapes.
- Store refrigerated in an airtight container for up to 1 week.
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