Coconut Rose Fudge
Surprise your Valentine's date with this romantic Coconut Rose Fudge.
I’ve adapted the recipe by Olive and Artisan and created a more coconutty and chewy fudge. I've added coconut slivers and lessened the amount of dried rose petals. Though, I love the rustic look the rose petals presen I am not keen on an overly potpourri flavoured fudge (do forgive me). In my adaptation, the scent is subtle and marries well with the other flavours.
Creamy, dreamy and decadent. You won't be able to stop at one piece!
This last-minute fudge recipe is easy to make. It combines white chocolate with an indulgent drizzle of condensed milk and additional pistachios for more crunch. It’s perfectly sweet and you can customize it to your or your lover’s preference. If you want an even more decadent chocolate flavour, then try out a dark chocolate tablet.
Happy Valentine’s Day!
>> Try out my breakfast hit: Rose Yoghurt w/ Warmed Cherries and make your mornings even more yummy with this unique brekkie!
This Coconut Rose Fudge can be easily customized to your or your lover's preference. Will you try it out?
Coconut Rose Fudge
- Prep: 15 min
- Total: 2 hours (chill time) and 15 minutes
Ingredients
- 1 ¼ cup white chocolate chips or chunks
- half a can of condensed milk (I’ve used Friesche Vlag 397 g)
- 1 ½ tbsp butter (melted)
- seeds of half of a vanilla bean pod
- 1 ½ tbsp coconut slivers
- 1 ½ tbsp pistachios (whole and chopped)
- ½ tsp of rose petals (organic, use more if you like)
- pinch of salt
- a few drops (3 in total) of coconut essence (optional)
- square or rectangular pan/bowl (lined with a baking sheet)
- pistachios and rose petals for garnish
Instructions
- Grease your pan/bowl and place some baking sheet in it.
- Put a pan on the stove. Add a layer of water and place a glass bowl (heatproof such as Pyrex) on top. This method is calle Au bain-marie. Let the pan with water simmer gently.
- Place all the ingredients (white chocolate, condensed milk, butter, vanilla bean seeds and a pinch of salt) in the glass bowl except for the 1 ½ tbsp coconut slivers and pistachios. Melt all the ingredients and mix well in between. Add the coconut slivers and pistachios at the end. Mix again.
- Transfer the fudge batter to the pan/bowl and let it cool off before you place it in the fridge for two hours. I let mine sit overnight.
TIP: you can replace the white chocolate for dark chocolate. This will give you a very decadent fudge.
Recipe adapted from Olive and Artisan
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