Description
This Vanilla Bean Dandelion Fudge offers a unique and delightful twist on classic fudge by incorporating dandelion syrup and the subtle floral notes of vanilla bean. Smooth, creamy, and easy to make, this dessert is perfect for those looking to impress with a homemade treat that has a hint of natural sweetness and elegance.
Ingredients
Scale
Main Ingredients
- 2 cups white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup dandelion syrup or dandelion honey (or use maple syrup as a substitute)
- 1 teaspoon vanilla bean paste (or 1 vanilla bean, scraped)
- 1/2 cup unsalted butter
- 1/2 cup powdered sugar
- Pinch of sea salt
Optional Garnish
- 1/4 cup dandelion petals (fresh or dried)
Instructions
- Prepare the Dandelion Syrup: If using fresh dandelion petals, thoroughly wash them to ensure cleanliness. Alternatively, select store-bought dandelion syrup or dandelion honey for ease of use.
- Melt the White Chocolate and Butter: Place white chocolate chips and unsalted butter in a medium saucepan over low heat. Stir occasionally to melt them slowly, avoiding burning.
- Remove from Heat: Once melted into a smooth mixture, take the saucepan off the heat and set aside temporarily.
- Heat the Cream and Syrup: In a separate small saucepan, warm heavy cream and dandelion syrup (or honey) over medium heat, stirring frequently to prevent boiling.
- Combine Ingredients: Gradually pour the warm cream mixture into the melted white chocolate and butter, stirring continuously to blend everything smoothly.
- Add Vanilla Bean Paste: Stir in the vanilla bean paste or scraped vanilla bean seeds until fully incorporated and the mixture is smooth.
- Add Powdered Sugar and Salt: Mix in powdered sugar and a pinch of sea salt thoroughly to achieve a glossy, uniform fudge base.
- Set the Fudge: Transfer the fudge mixture to a lined 8×8-inch baking dish or silicone mold, smoothing the surface with a spatula for even coverage.
- Chill and Set: Refrigerate the fudge for at least 2 to 3 hours or until it firms up and is fully set.
- Optional Garnish: After setting, sprinkle dandelion petals on top for added color and delicate floral flavor if desired.
- Serve: Cut the set fudge into small squares or preferred shapes. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- For a vegan variation, substitute white chocolate chips with vegan versions and use coconut cream instead of heavy cream.
- Dandelion syrup can be replaced with maple syrup as a simpler alternative, though the flavor will differ slightly.
- Ensure not to overheat the cream mixture to avoid boiling, which can affect the texture of the fudge.
- Use fresh or dried dandelion petals for garnish, but ensure they are edible and pesticide-free.
- Keep fudge refrigerated to maintain its consistency and freshness.
