Chocolate Dipped Rose Fudge

A new year, a new ingredient! It’s all about uncharted territory in this month’s We Should Cocoa, hosted by Linzi at Lancashire Food. The challenge is to use any new ingredient one hasn’t tried with chocolate yet.


… or in my case, in anything! I have never, ever owned a bottle of rosewater until last week. One of my favourite quick cake recipes calls for it (I’ve just omitted it –still a great cake!), plenty of oriental recipes call for it (again, I’ve just omitted it), I have to skip a lot of confectionary recipes because I don’t have it (I do realise it wouldn’t make sense to omit the only flavouring agent!). What? Why?


But no more! I am now the proud owner of rosewater, and foresee a future where I’ll be making all those fragrant recipes I’ve skipped. First up, chocolate-covered rosewater fudge! Incidentally, this recipe is a whole host of firsts for me: the first time using rosewater, the first time making fudge with sour cream, and the first time using my new candy thermometer (the old, digital one kicked the bucket). It was all good.


The fudge is really, really good, and I maintain the chocolate covering is a must, not an extra, for the perfect combination of flavours. I wish I’d had red food colouring though – wouldn’t it be gorgeous if the fudge was a rosy pink?


Chocolate Dipped Rose Fudge


2 cups white sugar

1/2 teaspoon salt

1 cup sour cream

30 g butter

1 tablespoon rosewater

(red food colouring)


300 g bittersweet chocolate (there will likely be some left over, but it’s easier to dip in a generous amount!)


Line a 8” x 8” pan with foil; butter the foil.

In a saucepan, combine sugar, salt and sour cream. Attach clip-on candy thermometer to the side of the pan.

Cook the mixture over low medium heat stirring constantly, until the temperature reaches softball stage, 112 C/235 F.

Remove from heat and add butter. Beat until fudge starts to thicken and lose its gloss. Quickly stir in rosewater (and red food colouring, if using). Pour in the prepared pan.

Allow to cool completely. Cut into pieces.

On top of a double boiler, melt chocolate. Dip fudge squares into the melted chocolate. Set the chocolate-covered fudge pieces down on a foiled baking sheet.

Refrigerate the fudge to set the chocolate, about 20 minutes.

Enjoy at room temperature – I find the rosewater flavour is weaker if the fudge is cold.


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