Some people love white chocolate, and some people hate it. Same goes for Valentine’s Day. I obviously fall into the former category. Other things I love: roses and anything rose-scented and rose-colored, condensed milk, crunchy things, and no-bake desserts.
This White Chocolate Crunch Fudge is the combination of all these things.
It’s an ideal Valentine’s Day treat – rich and decadent, easy to make, with a chocolate base. Each sweet bite delivers creaminess and crunch. In previous years, I make it a point to make something I really like for Valentine’s Day: Nutty Chocolate Bars, Chocolate Cherry Truffles Mini Brownies, Buttermilk Rum Cakes, and Grilled Cheese with Orange Marmalade.
This year, I made this fudge and packed them in little parchment paper gift bags for friends. I also brought them to a party. I also snack on them at home. Today I caught myself day dreaming about them. They’re that good.
I’ve made easy white chocolate fudge before, as well as a key lime pie variation, but this batch is a little more sophisticated. I got some edible rose petals a few weeks ago, and I’ve been saving them for a Valentine’s Day dessert garnish. I can’t get enough of the soft fragrance and beautiful pink color, and really like how it makes a simple fudge bar look so romantic. If you don’t have any on hand, a sprinkle of coarse sea salt or orange zest would be a nice substitute.
To get even more texture, I folded in brown rice crisps in the fudge mixture. Regular rice crispies would work, too. Corn flakes would be even crunchier. I cut the fudge into little bars, but typically serve them in small (1 inch) squares. And if you’re really averse to white chocolate, dark chocolate would be great in this recipe, too.
I’m taking a little break in the next couple of weeks because Matt and I are heading to Rome for our honeymoon! Happy Valentine’s Day to all – hope your day is filled with silly love songs and your favorite things.
Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 5 minutes
16 oz white chocolate
1 14 oz can condensed milk
3 tbsp salted butter, cut into 1/4 inch pieces (plus a little more for buttering the pan)
1 cup brown rice crisps
2 teaspoons edible dried rose petals
I recommend using white chocolate bars or baking chocolate instead of chips. Bars melt better, and you'll have a smoother fudge consistency.