Ingredients
Method
- Line a 7-inch square tin with butter paper.
- Put the chopped white chocolate and condensed milk in a heatproof bowl. Microwave in 30-second bursts, stirring each time, until the chocolate melts and combines smoothly with the condensed milk.
- Stir in the rose water, saffron rose flavour (if using), chopped pistachios and dried rose petals.
- Pour into the lined tin and spread evenly with a spatula. Sprinkle more pistachios and rose petals on top and press them in lightly so they stick.
- Refrigerate for 3–4 hours, until fully set.
- Lift the fudge out using the butter paper and cut into 9 big squares. Cut each big square into 4 bite-size squares or 2 small bars, or use cookie cutters for fun shapes.
Video
Notes
Makes 9 big squares. Each big square can be cut into 4 bite-size squares or 2 small rectangular bars, which is perfect for filling gift boxes.
Change the flavour easily: swap the rose for vanilla, lemon or almond.
For gifting, place each square in a paper muffin liner and stack them in a gift box, or wrap each piece in butter paper and tie with a ribbon.