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Vanilla Bean Dandelion Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 62 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 16-20 bars
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Vanilla Bean Dandelion Fudge is a creamy, delicate treat combining the sweet floral notes of dandelion syrup with rich white chocolate and a hint of vanilla bean. Perfectly smooth and glossy, this fudge sets firm after chilling and can be garnished with edible dandelion petals for an elegant touch. Ideal for dessert lovers seeking a unique and naturally flavored confection.

Ingredients

Scale

Fudge Base

  • 2 cups white chocolate chips
  • 1/2 cup unsalted butter
  • 1/2 cup powdered sugar
  • Pinch of sea salt

Wet Ingredients

  • 1/2 cup heavy cream
  • 1/4 cup dandelion syrup or dandelion honey (or maple syrup as substitute)
  • 1 teaspoon vanilla bean paste (or 1 vanilla bean, scraped)

Garnish (Optional)

  • 1/4 cup dandelion petals (fresh or dried)

Instructions

  1. Prepare the Dandelion Syrup: If using fresh dandelion petals, wash them thoroughly. Alternatively, use store-bought dandelion syrup or dandelion honey for convenience as the floral sweetener base.
  2. Melt the White Chocolate and Butter: In a medium saucepan over low heat, gently melt the white chocolate chips and unsalted butter together, stirring occasionally to prevent burning and ensure smoothness.
  3. Remove from Heat: Once fully melted, take the saucepan off the heat and set aside temporarily.
  4. Heat the Cream and Syrup: In a separate small saucepan, warm the heavy cream and dandelion syrup (or honey) over medium heat, stirring frequently. Heat until warm but do not let it boil.
  5. Combine Ingredients: Gradually pour the warm cream mixture into the melted white chocolate and butter, stirring continuously to blend everything into a smooth mixture.
  6. Add Vanilla Bean: Stir in the vanilla bean paste or scraped vanilla bean seeds until the fudge mixture is velvety and uniform in flavor.
  7. Add Powdered Sugar and Salt: Incorporate the powdered sugar and a pinch of sea salt, mixing thoroughly until the fudge mixture is thick, smooth, and glossy.
  8. Set the Fudge: Pour the fudge into a lined 8×8-inch baking dish or silicone mold. Use a spatula to evenly spread and smooth the top surface.
  9. Chill and Set: Refrigerate the fudge for at least 2 to 3 hours, allowing it to firm up completely.
  10. Garnish (Optional): After the fudge has set, sprinkle fresh or dried dandelion petals on top for a decorative and aromatic finish.
  11. Serve: Cut the fudge into 16-20 bars, serve immediately or store in an airtight container refrigerated for up to one week.

Notes

  • Use high-quality white chocolate chips for the best texture and flavor.
  • Dandelion syrup can be substituted with maple syrup, though this will slightly alter the flavor profile.
  • Make sure not to boil the cream and syrup mixture to prevent separation in the fudge.
  • The fudge needs adequate chilling time to set firmly, so plan ahead.
  • Edible dandelion petals add a nice aesthetic and subtle flavor but are optional.
  • Store leftovers in the refrigerator and consume within one week for optimal freshness.

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Find it online: https://comfortkitcheneats.com/vanilla-bean-dandelion-fudge-recipe/