Can I make this fudge without an oven?

Yes, you sure can! This is a no-bake recipe. You only need a stovetop to melt the ingredients. Then just pop it in the fridge to set.

How long will this fudge keep?

Stored in an airtight container in the fridge, this fudge should stay good for about a week. If you can resist eating it all before then.

Is this recipe suitable for vegetarians?

Yep, this recipe is vegetarian-friendly as long as your white chocolate chips are. Just make sure to double check.

Can I freeze this fudge?

Sure you can freeze it. Wrap it tightly in plastic wrap and then put it in a freezer bag. It should last for a couple of months. Thaw it in the fridge when you're ready to eat it.

Where can I find edible rose petals?

You might find them in specialty food stores. Many health food stores have them. Indian grocery stores often carry them. Of course, you can always order them online.

Can I use a different kind of milk instead of condensed milk?

It is best not to. Condensed milk has a specific sugar content and consistency. This is what makes the fudge work.

My fudge didn't turn pink. What did I do wrong?

If you skipped the food coloring, that's why. The natural color of the fudge is off-white. You need the coloring for a pink hue. But it will still taste great either way.

Make This Perfect Rose Petal Fudge Recipe Now!

Name: Romantic Rose Petal Fudge
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Indian Fusion
Ingredients: 1 (14-ounce) can of sweetened condensed milk; 2 cups of high-quality white chocolate chips; 1/4 cup unsalted butter (ghee for a more authentic touch); 1/2 teaspoon rose water; 1/4 teaspoon rose extract; 2 tablespoons gulkand (rose petal preserve) – easily found in Indian grocery stores; 1 tablespoon dried edible rose petals, plus extra for garnish; 1/4 cup chopped pistachios, plus extra for garnish; A pinch of pink Himalayan salt (This is the unique element!); Optional: 2-3 drops of natural pink food coloring for a more vibrant hue

Description

Picture yourself biting into a soft, creamy piece of fudge that bursts with the delicate flavor of roses. It is almost like a romantic dream in every bite! This rose petal fudge isn’t just a treat; it’s an experience. Perfect for special occasions, gifting, or simply indulging your sweet tooth, this recipe takes a classic dessert and infuses it with a unique floral twist.

Equipment:

Heavy-bottomed saucepan
8×8 inch square pan
Parchment paper or silicone baking mat
Spatula
Measuring cups and spoons
Small bowl
Knife or pizza cutter

Ingredients

Units Scale

1 (14-ounce) can of sweetened condensed milk
2 cups of high-quality white chocolate chips
1/4 cup unsalted butter (ghee for a more authentic touch)
1/2 teaspoon rose water
1/4 teaspoon rose extract
2 tablespoons gulkand (rose petal preserve) – easily found in Indian grocery stores
1 tablespoon dried edible rose petals, plus extra for garnish
1/4 cup chopped pistachios, plus extra for garnish
A pinch of pink Himalayan salt (This is the unique element!)
Optional: 2-3 drops of natural pink food coloring for a more vibrant hue

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Instructions

Grease an 8×8 inch square pan. Now line it with parchment paper, leaving some overhang on the sides. This will help you remove the fudge easily later.
In a small bowl, give the dried rose petals a gentle crush. You want them in smaller pieces, but not pulverized.
Grab your heavy-bottomed saucepan. Combine the condensed milk, white chocolate chips, and butter (or ghee) over medium-low heat. Stir constantly, friend. We want a smooth melt, not a scorched mess.
Once everything is melted and looking smooth, remove it from the heat. Now it is time to stir in the rose water, rose extract, gulkand, crushed rose petals, and that special pinch of pink Himalayan salt. Mix it well until everything is incorporated.
If you’re going for that extra pop of color, add the food coloring now. Stir until you have a nice, even pink throughout.
Pour your gorgeous pink fudge mixture into the prepared pan. Use a spatula to spread it evenly.
Sprinkle the chopped pistachios over the top. Gently press them in with the back of a spoon.
Now, for the finishing touch. Scatter some extra dried rose petals over the top for a beautiful, fragrant garnish.
Cover the pan with plastic wrap. Pop it in the refrigerator for at least 2 hours. You want it to set nice and firm.
Once set, grab those parchment paper overhangs and lift the fudge out of the pan.
Using a sharp knife or a pizza cutter, cut the fudge into 24 squares, or any shape your heart desires.

Notes

The Unique Touch: The addition of pink Himalayan salt is what sets this recipe apart. Most fudge recipes focus solely on sweetness. The salt, however, subtly enhances the floral notes of the rose while balancing the richness of the white chocolate. It adds a layer of complexity that you won’t find in other recipes.
Gulkand: Gulkand is a traditional Indian sweet preserve made from rose petals. Using it adds a more authentic rose flavor than just using rose water or extract.
Adjusting Sweetness: If you prefer a less sweet fudge, you can use a combination of white chocolate and unsweetened baker’s chocolate.
Storage: Keep your rose petal fudge in an airtight container in the refrigerator. It should last for up to a week.

Nutrition

Serving Size: Approximate values per serving, based on 24 servings
Calories: 180
Sugar: 18g
Sodium: 40mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 20g
Protein: 3g
Cholesterol: 20mg