A few days ago I mentioned making rose fudge and teased that I might post the recipe.
Your response was overwhelmingly pro-rose-flavored desserts, and so without further ado, here it is!
Be warned though: if you candy rose petals in your kitchen, your whole house will smell like roses.
It’s just awful. Really.
makes 16 pieces
3 cups semi-sweet chocolate chips
1 14 oz. can sweetened condensed milk
1 or 2 organic roses*
1 egg white**
1/2 cup very fine sugar
1/4 cup butter
2 tablespoons rose water
1 teaspoon vanilla
salt to sprinkle
Directions (for fudge):
1. Melt chocolate in a double boiler, stirring constantly with a rubber spatula. Scrape, scrape across the bottom, then scoop, fold and stir. Repeat. Your arm will hurt.
2. Once chocolate is completely melted and smooth, fold in the condensed milk and stir until mixture is fluffy and doesn’t stick to bottom of pot anymore. It will puff up like a delicious airy and slightly shiny chocolate omelette!
3. Remove from heat, and add butter, rose water and vanilla. Stir until incorporated. It will look like a hot, runny mess at this point, but don’t worry- you haven’t ruined it! Once butter is melted, return to heat and continue stirring until it is the consistency of very thick frosting.
4. Pour into a well-greased 8×8 glass pan. Smooth top, sprinkle lightly with salt and toss in the fridge to cool.
5. Once completely cooled, cut into 2×2 squares and top with candied rose petals.
Directions (for candied rose petals):
1. Carefully remove petals from roses.
2. Dip into egg white and sprinkle thoroughly with sugar
3. Lay petals on wax paper to dry until crisp (overnight)
I love how decadent the candied petals look and think a few pieces tossed in a box and tied up with a bow make the perfect holiday gift!
Simple, pretty, and edible.
What’s your favorite edible holiday gift to make (or eat)?
*The roses must be organic, otherwise they’ve been sprayed with all sorts of toxic nastiness!
** Make sure to use dried egg whites for preggos!