Description

This elegant Rose Pistachio & Saffron Fudge features two luscious layers—a fragrant rose-flavored white chocolate base adorned with delicate dried rose petals, and a luxurious saffron-infused white chocolate layer on top, studded with crunchy pistachios. Infused with cardamom and subtly sweetened with condensed milk, this fudge offers an exotic blend of floral and nutty flavors, perfect for festive occasions or as a special treat.

Ingredients

Scale

Base Ingredients (for both layers)

400 g (14 oz) white chocolate, chopped
1 can (397 g / 14 oz) sweetened condensed milk
½ teaspoon ground cardamom
½ cup pistachios, finely chopped

Rose Layer

1 tablespoon rose syrup or ½ teaspoon rose extract
1–2 tablespoons dried rose petals (optional)
A few drops pink food coloring (optional)

Saffron Layer

1 tablespoon warm milk
A generous pinch of saffron threads

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Instructions

Prepare the Pan: Line a square baking dish (about 8×8 inches / 20×20 cm) with parchment paper, leaving some overhang for easy removal later. Set aside.
Infuse the Saffron: Place the saffron threads in warm milk and let them soak for 5–10 minutes until the milk turns golden and fragrant. Set aside.
Melt the Base Mixture: Divide the white chocolate and condensed milk evenly between two non-stick pans. Over low heat, gently melt each mixture, stirring constantly until smooth and glossy. Be careful not to overheat — white chocolate can burn easily. Once melted, add half of the cardamom and half of the chopped pistachios to each pan and mix well.
Make the Rose Layer: In the first pan, add the rose syrup or rose extract. Stir in dried rose petals if using. Add a few drops of pink food coloring if desired. Mix until evenly combined. Pour this rose mixture into the prepared pan and spread it into an even layer. Place the pan in the refrigerator for 10–15 minutes to allow it to set slightly.
Make the Saffron Layer: In the second pan, add the saffron-infused milk and the saffron threads. Stir gently until the color and aroma are evenly distributed. Carefully pour the saffron mixture over the chilled rose layer. Smooth the top with a spatula.
Chill and Set: Refrigerate the fudge for at least 2–3 hours, or until completely firm.
Cut and Serve: Once set, lift the fudge out using the parchment paper. Cut into small squares or diamonds using a sharp knife.

Notes

Use gentle heat to melt white chocolate to avoid burning or seizing.
Optional rose petals add a lovely texture and aesthetic to the rose layer.
Food coloring is optional; it enhances the visual appeal but does not affect flavor.
Ensure the saffron milk is warm, not hot, to better release its aroma without cooking the milk prematurely.
Refrigerate adequately to achieve a firm fudge that cuts cleanly.
Store fudge in an airtight container in the refrigerator for up to one week.