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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Category: Culinary witter
  • Lancashire Food says:

    What a lovely entry to we should cocoa

    25/01/2014 at 17:47
  • Nell says:

    This looks absolutely amazing! I love the delicate flavour of rose in chocolates and fondants so can’t wait to try it out in fudge. This is definitely on my list to make.

    30/01/2014 at 16:08
  • Laura says:

    I’ve tried this recipe twice. I can’t get it to set. Very sticky. The flavor is amazing. Should I use rose extract rather than rose water? I tried to boil to 235 than tried 240 as other fudge recipes call for. No luck. Suggestions?

    10/12/2014 at 06:05
    • nuttytart says:

      So sorry to hear the recipe hasn’t worked for you! I hate it when fudge fails. Mine fairly routinely did in the past and for the longest time I couldn’t figure out what was going on – it seemed like it was down to the position of the planets or the direction of the wind. The thing I’ve found is that if I bring the mixture to a boil too quickly, my fudge will fail, even when I cook it to the specified temperature. Slow and easy over low medium heat is the way to go, even though it takes about two forevers! Could that be a factor?

      10/12/2014 at 11:28

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