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Rose Petal And Coconut Fudge

by | May 20, 2009 | 15 comments

 Rose Petal And Coconut Fudge

I have a few roses popping up in my garden every now and then as the weather turns cooler. And I have plenty of odd and end uses for the rose petals. I use them to make ice creams, spike desserts, infuse in tea, cook into a chutney and garnish cakes. This time around I decided to try out a fudge recipe that I had been thinking of. I have taken my 5-minute microwaveable fudge recipe and tried out many variations over the past few months, but never with rose petals. I also decided to make a lighter version of the fudge. No heavy full-fat cream here people, so eat away. My roses are unsprayed and thoroughly organic, I spray them with a delicate mist of water and let them dry naturally prior to using them in cooking. I pluck the petals and make sure they are free of tiny bugs and insects. For this recipe, I chopped them very fine.

Fudge

Fudge Slices with fresh petals. Fresh Fudge

 

ROSE PETAL AND COCONUT FUDGE
Makes 12 large pieces/ Preparation Time : 10 minutes/ Cooking Time : 5-6 minutes
 

Ingredients
Fresh petals of 2 large roses, chopped fine
300ml light pouring cream
1 cup coconut flakes
1 cup raw sugar
2 cups milk powder
1/4 cup pistachio flakes
some rose petals for garnishing

Method
Grease and line a lamington pan. Set aside.

Combine fresh rose petals, pouring cream, coconut flakes, sugar, milk powder and pistachio flakes in a large microwaveable bowl. Mix lightly. Cook on high, uncovered in the microwave for 2-3 minutes. Remove, mix well. Cook again, uncovered for another 2-3 minutes. Remove, mix well. Spread into the prepared pan and level the fudge with a flat spoon. Allow to cool and set for a few hours before slicing as desired.

Note : I have tried making this with 3 cups of milk powder originally and the resulting fudge was quite hard. When I tried again with 2 cups, it was softer and chewy. Depending on the thickness of the cream you are using, you may have to experiment with the amount of milk powder you use. The quantity in this recipe should be just fine, if you follow the other ingredients exactly as they appear here. The fudge may be slightly runny when it is still hot, but fret not. It will harden as it sets. It is also important to use granular sugar as it adds a lovely texture to the fudge.

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

15 Comments
  1. Y

    What a beautiful flavoured fudge! Lucky you, to have roses in your garden 🙂 It's all I can do to keep the herbs on my balcony alive! Roses I think would just be beyond me. Interesting that your recipe uses milk powder, by the way. I've never seen that in a fudge recipe before, and will definitely have to bookmark this to try in the future.

    Reply
  2. stephchows

    mmmmmmmm what a unique flavor combination, I bet it tasted amazing!

    Reply
  3. anna

    That looks absolutely lovely! If I can ever get my hands on some fresh organic petals I'll try this for sure.

    Reply
  4. Gel

    Y - I have lost my green thumb of late, the roses are just a few instead of a thriving bunch from last year, work does that doesn't it? I must admit, dairy in fudge is very Indian in its origin.

    Reply
  5. chocolateshavings

    What a beautiful and elegant recipe! Great post.

    Reply
  6. Marta

    Oh gosh, what a beautiful combination of flavours! Delicate, tropical and elegant. I love this fudge! It's been a while since I saw desserts with rose petals. I used to love baking with them when I had access to fresh roses. They really are a great additive!

    Reply
  7. rashida

    It looks really nice.I would love to try this but first can you please tell me what is raw sugar?? is it ordinary white sugar.And what is coconut flakes?? is it dessicated one sold in shops like dry one.Thank you in anticipation.

    Reply
  8. Gel

    Rashida Raw sugar is the light brown unrefined sugar you'll find in the baking section. You can also use ordinary white sugar or pure brown sugar in the same quantities. Yes, coconut flakes is soft ribbon like flakes, exactly like the dessicated ones you find in the stores.

    Reply
  9. Lorraine @ Not Quite Nigella

    How gorgeous Gel! I love using rose and rose petals in cooking and this looks so divine. A perfect gift really!
    .-= Lorraine @ Not Quite Nigella´s last blog ..Lemon Myrtle No Bake Cheesecake Slice =-.

    Reply
  10. blourtney

    Hello,

    This recipe looks sooo delicious, and I have all of the ingredients. Do you think that this could be scooped and rolled into truffle shapes to be rolled in more toasted coconut? I hope this gets to you in time, would love to make these for Christmas!

    Thank you!

    Reply
  11. Casey

    sorry to be so naive but what is a lamington pan?

    Reply
  12. Jessica Peterson- Rochester Baking Examiner

    Hello, my name is Jessica Peterson I am a Rochester Baking Examiner for Examiner.com. On June 12th Examiner.com is focusing on Gardening. I would love to write an article featuring your recipe for this fudge. The article would also include a picture, of which all credit would be given to you. I would need your permission to publish the article and include pictures. Please get back to me at petersjl@alfredstate.edu.
    Thank you,
    Jessica Peterson-Rochester Baking Examiner

    Reply
  13. Uzma

    Would rosewater be an acceptable substitute for fresh roses? And if so how much do you think would be enough to sub for fresh flowers?

    Reply
    • Sneh

      I think it might work. The inclusion of rose (in any form) in this recipe is mainly for the aroma and then for the taste. Since rosewater is more intense in both fragrance and flavor, maybe 1 tablespoon would suffice. The rose petals add a nice texture to the fudge, which I am thinking can also be achieved with finely sliced pistachios.

      Reply

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