Romantic Rose Petal Fudge Recipe

Introduction

This Romantic Rose Petal Fudge is an elegant and fragrant treat perfect for special occasions or a sweet gift. Infused with delicate rose water, gulkand, and topped with pistachios and edible rose petals, it offers a unique blend of floral and creamy flavors.

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 2 cups high-quality white chocolate chips
• 1/4 cup unsalted butter (or ghee for a more authentic touch)
• 1/2 teaspoon rose water
• 1/4 teaspoon rose extract
• 2 tablespoons gulkand (rose petal preserve)
• 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
• Optional: 2-3 drops natural pink food coloring

Instructions

1. Step 1: Grease an 8×8 inch square pan and line it with parchment paper, leaving overhang on the sides for easy removal later.
2. Step 2: Gently crush the dried rose petals in a small bowl, breaking them into smaller pieces but not powder.
3. Step 3: In a heavy-bottomed saucepan over medium-low heat, combine the sweetened condensed milk, white chocolate chips, and butter (or ghee). Stir constantly until melted and smooth, being careful not to scorch.
4. Step 4: Remove the pan from heat. Stir in the rose water, rose extract, gulkand, crushed rose petals, and pink Himalayan salt until well incorporated.
5. Step 5: If using, add the natural pink food coloring now and stir evenly to achieve a vibrant pink color.
6. Step 6: Pour the fudge mixture into the prepared pan and spread it evenly with a spatula.
7. Step 7: Sprinkle the chopped pistachios over the top and gently press them into the fudge with the back of a spoon.
8. Step 8: Scatter extra dried rose petals for a fragrant, decorative garnish.
9. Step 9: Cover the pan with plastic wrap and refrigerate for at least 2 hours until the fudge is firm.
10. Step 10: Lift the fudge out using the parchment overhang and place it on a cutting board.
11. Step 11: Cut into 24 squares or your preferred shapes using a sharp knife or pizza cutter.

Tips & Variations

• Use ghee instead of butter for a richer, more authentic flavor reminiscent of traditional Indian sweets.
• Adjust the amount of rose water and gulkand to taste, especially if you prefer a stronger or milder rose flavor.
• For a nut-free version, omit pistachios and garnish with additional rose petals or edible gold leaf for elegance.
• If gulkand is not available, try substituting with a small amount of rose jam or honey infused with rose essence.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Before serving, let it sit at room temperature for about 10 minutes to soften slightly. Leftover fudge can also be frozen for up to 3 months; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rose petals instead of edible ones?

Only use edible dried rose petals to ensure safety and avoid any pesticides or treatments that may be harmful. These are typically sold in specialty stores or Indian groceries.

What if I don’t have rose extract?

If rose extract is unavailable, you can increase the amount of rose water slightly, but be careful not to overpower the fudge. Alternatively, omit it and rely on gulkand and rose water for flavor.

Romantic Rose Petal Fudge Recipe

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★★★★★

4.7 from 142 reviews

Romantic Rose Petal Fudge is a delightful, elegant treat that combines the richness of white chocolate and sweetened condensed milk with the fragrant floral notes of rose water, rose extract, and gulkand. Enhanced with a hint of pink Himalayan salt and garnished with dried rose petals and pistachios, this fudge is perfect for special occasions or as a luxurious homemade gift.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 24 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian-inspired fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (14-ounce) can of sweetened condensed milk
• 2 cups of high-quality white chocolate chips
• 1/4 cup unsalted butter (or ghee for authentic touch)
• 1/2 teaspoon rose water
• 1/4 teaspoon rose extract
• 2 tablespoons gulkand (rose petal preserve)
• 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
• Optional: 2-3 drops of natural pink food coloring

Instructions

1. Prepare the Pan: Grease an 8×8 inch square pan and line it with parchment paper, leaving some overhang on the sides to help with easy removal of the fudge later.
2. Crush Rose Petals: In a small bowl, gently crush the dried rose petals into smaller pieces without pulverizing them entirely to release their aroma.
3. Melt Main Ingredients: Using a heavy-bottomed saucepan over medium-low heat, combine sweetened condensed milk, white chocolate chips, and butter or ghee. Stir constantly to ensure everything melts smoothly without burning.
4. Add Flavors: Once smooth and melted, remove the pan from heat. Stir in rose water, rose extract, gulkand, crushed rose petals, and a pinch of pink Himalayan salt until fully incorporated.
5. Color the Mixture: If desired, add 2-3 drops of natural pink food coloring and stir until the mixture has an even, vibrant pink hue.
6. Pour and Spread: Pour the fudge mixture into the prepared pan. Use a spatula to evenly spread it out.
7. Garnish: Sprinkle the chopped pistachios over the top and gently press them into the fudge using the back of a spoon.
8. Final Garnish: Scatter extra dried rose petals on top for a beautiful and fragrant finish.
9. Set the Fudge: Cover the pan with plastic wrap and refrigerate for at least 2 hours until the fudge sets firm.
10. Remove from Pan: Lift the fudge out using the parchment paper overhang.
11. Cut and Serve: With a sharp knife or pizza cutter, cut the fudge into 24 squares or desired shapes and serve.

Notes

• Use high-quality white chocolate chips for the best flavor and texture.
• Gulkand is a rose petal preserve commonly found in Indian grocery stores; it adds authentic sweetness and aroma.
• Be careful not to overheat the mixture to avoid burning the chocolate or condensed milk.
• Pink Himalayan salt adds a unique subtle salty contrast—do not omit.
• Optional natural pink food coloring enhances the visual appeal, but the fudge is naturally tinted from rose ingredients.
• Store the fudge in an airtight container in the refrigerator for up to one week.
• Allow fudge to come to room temperature for a few minutes before serving for a softer texture.

Keywords: rose petal fudge, gulkand fudge, white chocolate fudge, floral fudge, Indian dessert, homemade fudge, rose water dessert