Rose Petal Fudge Recipe

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I shaped a white chocolate base into a pretty pink Rose Fudge topped with fragrant rose petals, inspired by a heritage confection.

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I love finding treats that look too pretty to eat yet somehow knock your socks off. I made this Rose Fudge after a dare, it’s a silky pale pink square built on white chocolate and crowned with edible dried rose petals that smell like walking through a garden at dusk.

You kinda expect it to be coy and mild but then, surprise, the floral note lingers and makes you think twice about sharing. I keep bringing it out at gatherings, people call it art, or ask if it came from some boutique, which is why I always tell them to peek under Rose Fudge in their recipe hunt among Pink Recipes.

Ingredients

Ingredients photo for Rose Petal Fudge Recipe

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  • White chocolate gives creamy sweetness, mainly sugar and fat, little protein or fiber.
  • Condensed milk makes it rich and sweet, adds carbs, sugars, some calcium.
  • Butter rounds flavor, adds smooth mouthfeel, mostly saturated fat, tiny vitamin A.
  • Vanilla brings warm aroma and depth, almost no calories, no nutrients.
  • Rosewater gives floral perfume, subtle tang, used sparingly, a little goes far.
  • Beet powder colors pink naturally, adds tiny earthiness, some antioxidants, mild sweetness.
  • Edible rose petals top fudge, pretty, slight floral chew, small fiber, mostly garnish.
  • Pinch of sea salt brightens flavors, balances sweetness, offers trace minerals, minimal sodium.

Ingredient Quantities

  • 340 g (12 oz) white chocolate, chopped or chips

  • 1 can sweetened condensed milk (395 g / 14 oz)

  • 2 tbsp unsalted butter (28 g), room temperature

  • 1 tsp pure vanilla extract

  • 1 tsp rosewater

  • pinch fine sea salt

  • pink gel or paste food coloring, a few drops (or 1/8 tsp beet powder for natural color)

  • 1 to 2 tbsp edible dried rose petals for topping

How to Make this

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1. Line an 8×8 inch square pan with parchment, leaving some overhang for easy lift out later, and lightly grease the paper so the fudge will release cleanly.

2. Chop 340 g (12 oz) white chocolate into small pieces, or measure chips, smaller pieces melt faster and less chance of seizing.

3. In a heatproof bowl set over barely simmering water (double boiler) or in short microwave bursts, combine the chocolate, 1 can (395 g / 14 oz) sweetened condensed milk and 2 tbsp (28 g) unsalted butter. Stir constantly until smooth and glossy; if using microwave heat 15 to 20 seconds at a time and stir between bursts. Don’t overheat the white chocolate or it will get grainy.

4. Remove from heat and immediately stir in 1 tsp pure vanilla extract, 1 tsp rosewater, a pinch of fine sea salt and a few drops of pink gel or paste food coloring (or 1/8 tsp beet powder for a natural pink). Taste as you go, add a touch more rosewater only if you want a stronger floral note.

5. If the mixture looks too thick, warm it a few more seconds and stir; if too thin let it cool a bit. Pour the fudge into the prepared pan and scrape the bowl well with a spatula so none is wasted.

6. Sprinkle 1 to 2 tbsp edible dried rose petals over the top. Press them gently into the surface so they stick, but don’t bury them. Tap the pan on the counter a few times to knock out any air bubbles.

7. Chill in the refrigerator until completely set, about 2 hours, or up to 4 hours for firmer fudge. Don’t freeze, freezing can change the texture.

8. Lift the parchment out, peel away paper and cut into squares with a sharp knife. For cleaner edges warm the knife under hot water, wipe dry, then slice. Wipe between cuts.

9. Store fudge in an airtight container layered between sheets of parchment at cool room temperature for a day or in the fridge for up to 2 weeks. Let chilled pieces come to room temp a few minutes before serving for best texture.

Equipment Needed

1. 8×8 inch square baking pan, lined with parchment paper with some overhang so you can lift the fudge out later
2. Parchment paper plus a little softened butter or nonstick spray to grease the paper
3. Heatproof mixing bowl or microwave safe bowl for melting the chocolate
4. Small saucepan to sit under the heatproof bowl for a double boiler, or just use the microwave if you prefer
5. Rubber spatula for stirring and scraping the bowl clean — gets every last bit out
6. Sharp chef knife and cutting board for chopping the chocolate and slicing the fudge
7. Measuring spoons and a kitchen scale or measuring cups for the condensed milk, butter and flavorings
8. Refrigerator to chill the fudge, plus a clean towel and a bowl of hot water to warm and wipe the knife between cuts

FAQ

Yes, if theyre organic and unsprayed. Fresh petals will wilt and can add moisture so pat them dry or let them air dry a few hours first, or press them onto the cold fudge right before serving.

Store in an airtight container in the fridge up to about 2 weeks, or at cool room temp for several days. For longer storage freeze wrapped tightly for up to 2 months, thaw in the fridge before cutting.

Most likely it overheated or got a bit of water in it. Melt gently over low heat or in a double boiler, stir constantly and add the condensed milk off heat so it stays smooth.

Totally. You can omit it or cut the amount in half if you want a subtler floral note. Orange blossom or extra vanilla are fine swaps if you dont like rosewater.

Yes but the color and flavor will change. Dark or milk chocolate makes a richer, less floral fudge and you wont get the pale pink look unless you adjust with white chocolate or different coloring.

Chill the fudge until very firm, warm a sharp knife under hot water and wipe it dry between cuts, or score with a knife first then cut. Leave the petals off until the squares are cut if you want pristine edges.

Rose Petal Fudge Recipe Substitutions and Variations

  • White chocolate: swap for milk chocolate for a cocoa forward fudge, or use vegan white chocolate or almond bark as a melt friendly alternative. Use same weight.
  • Sweetened condensed milk: use a can of sweetened condensed coconut milk for dairy free, or make a quick DIY by simmering 2 cups whole milk with 2/3 cup sugar until reduced and thickened then cool to about 395 g.
  • Unsalted butter: replace with the same amount of solid coconut oil for dairy free, or use salted butter and skip the pinch of sea salt.
  • Rosewater and petals: if you dont have rosewater try 1 tsp orange blossom water or 1/4 to 1/2 tsp rose extract for stronger flavor, and swap dried rose petals for edible lavender or finely chopped freeze dried raspberries for a pretty top.

Pro Tips

1. Use real white chocolate with cocoa butter, not cheap candy coating. Chop it small and even so it melts quickly. If you must use chips, warm them extra gently so they dont overcook and go grainy.

2. If the mix ever looks grainy or seized, dont toss it. Warm a teaspoon or two of the condensed milk and whisk it in slowly, or add 1/2 teaspoon neutral oil (canola) and blend with an immersion blender for a few seconds. That usually pulls it back to silky.

3. Add rosewater and color very slowly. Taste as you go because a little rose goes a long way. If using beet powder, make a tiny paste with a bit of the condensed milk first so you dont get lumps or streaks.

4. For tidy squares and a pretty top: press petals gently with a sheet of plastic wrap so they stick without sinking, chill until fully firm, then use a hot clean knife (wipe between cuts) for glassy edges. Store layered with parchment; let chilled pieces warm a few minutes before serving so they soften up.

Rose Petal Fudge Recipe

Rose Petal Fudge Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I shaped a white chocolate base into a pretty pink Rose Fudge topped with fragrant rose petals, inspired by a heritage confection.


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Servings

16

servings

Calories

206

kcal

Equipment: 1. 8×8 inch square baking pan, lined with parchment paper with some overhang so you can lift the fudge out later
2. Parchment paper plus a little softened butter or nonstick spray to grease the paper
3. Heatproof mixing bowl or microwave safe bowl for melting the chocolate
4. Small saucepan to sit under the heatproof bowl for a double boiler, or just use the microwave if you prefer
5. Rubber spatula for stirring and scraping the bowl clean — gets every last bit out
6. Sharp chef knife and cutting board for chopping the chocolate and slicing the fudge
7. Measuring spoons and a kitchen scale or measuring cups for the condensed milk, butter and flavorings
8. Refrigerator to chill the fudge, plus a clean towel and a bowl of hot water to warm and wipe the knife between cuts

Ingredients

  • 340 g (12 oz) white chocolate, chopped or chips

  • 1 can sweetened condensed milk (395 g / 14 oz)

  • 2 tbsp unsalted butter (28 g), room temperature

  • 1 tsp pure vanilla extract

  • 1 tsp rosewater

  • pinch fine sea salt

  • pink gel or paste food coloring, a few drops (or 1/8 tsp beet powder for natural color)

  • 1 to 2 tbsp edible dried rose petals for topping

Directions

  • Line an 8×8 inch square pan with parchment, leaving some overhang for easy lift out later, and lightly grease the paper so the fudge will release cleanly.
  • Chop 340 g (12 oz) white chocolate into small pieces, or measure chips, smaller pieces melt faster and less chance of seizing.
  • In a heatproof bowl set over barely simmering water (double boiler) or in short microwave bursts, combine the chocolate, 1 can (395 g / 14 oz) sweetened condensed milk and 2 tbsp (28 g) unsalted butter. Stir constantly until smooth and glossy; if using microwave heat 15 to 20 seconds at a time and stir between bursts. Don’t overheat the white chocolate or it will get grainy.
  • Remove from heat and immediately stir in 1 tsp pure vanilla extract, 1 tsp rosewater, a pinch of fine sea salt and a few drops of pink gel or paste food coloring (or 1/8 tsp beet powder for a natural pink). Taste as you go, add a touch more rosewater only if you want a stronger floral note.
  • If the mixture looks too thick, warm it a few more seconds and stir; if too thin let it cool a bit. Pour the fudge into the prepared pan and scrape the bowl well with a spatula so none is wasted.
  • Sprinkle 1 to 2 tbsp edible dried rose petals over the top. Press them gently into the surface so they stick, but don’t bury them. Tap the pan on the counter a few times to knock out any air bubbles.
  • Chill in the refrigerator until completely set, about 2 hours, or up to 4 hours for firmer fudge. Don’t freeze, freezing can change the texture.
  • Lift the parchment out, peel away paper and cut into squares with a sharp knife. For cleaner edges warm the knife under hot water, wipe dry, then slice. Wipe between cuts.
  • Store fudge in an airtight container layered between sheets of parchment at cool room temperature for a day or in the fridge for up to 2 weeks. Let chilled pieces come to room temp a few minutes before serving for best texture.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 48g
  • Total number of serves: 16
  • Calories: 206kcal
  • Fat: 10.7g
  • Saturated Fat: 6.3g
  • Trans Fat: 0.1g
  • Polyunsaturated: 0.4g
  • Monounsaturated: 1.9g
  • Cholesterol: 17.9mg
  • Sodium: 49.3mg
  • Potassium: 106mg
  • Carbohydrates: 26.1g
  • Fiber: 0.1g
  • Sugar: 25.9g
  • Protein: 3.2g
  • Vitamin A: 92IU
  • Vitamin C: 0mg
  • Calcium: 76mg
  • Iron: 0.13mg

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