Coconut Rose Fudge
Ingredients
- 1 ¼ cup white chocolate chips or chunks
- half a can of condensed milk (I’ve used Friesche Vlag 397 g) 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) optional
- square or rectangular pan/bowl (lined with a baking sheet) 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 ArtisanIf you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!