Rose Fudge
You can find rose syrup and rose preserve at Mediterranean or Armenian stores. Gel colorants are preferred to liquid food coloring because less is required and the colors are more true.
Calories per serving: 218kcal
Ingredients
- 3 cups sugar
- 6 tablespoons unsalted butter
- 12 oz white chocolate chips
- 14 oz sweetened condensed milk, 1 can
- 7 oz marshmallow creme
- 1 tablespoon rose syrup
- 2 teaspoons *rose preserve
- 1 drop rose colorant
Instructions
- Mise en place
- Have ready a pan lined with wax or parchment paper.
- Over very low heat melt the sugar, butter, melt the chocolate and condensed milk, rose syrup, rose preserve and colorants together, stirring all the while. It will be very pink
- Increase the heat to low. Add the marshmallow creme and continue to stir until all the marshmallows have melted and there are no white streaks.
- Pour into the prepared pan and let cool for 3 hours, then refrigerate.
- Remove from the pan using the sides of the parchment paper. Peel the parchment paper from the fudge, and cut into squares.
Notes
You can make these very pretty by swirling roses on the top. The fudge can also be rolled in powdered sugar.
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