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Vanilla Bean Dandelion Fudge

Delight in Homemade Vanilla Bean Dandelion Fudge Bliss

Enjoy the unique flavors of Vanilla Bean Dandelion Fudge, a no-cook dessert that's perfect for springtime gatherings.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can sweetened condensed milk Adds irresistible sweetness and creamy texture; no substitutions recommended.
  • 2 cups white chocolate chips Provides structure and smooth mouthfeel; substitute with dairy-free white chocolate for a vegan option.
  • 1/2 cup unsalted butter Contributes richness and stability; coconut oil serves as a great dairy-free alternative.
For the Flavor
  • 1 tbsp vanilla bean paste or seeds Delivers a rich vanilla flavor with visual appeal; pure vanilla extract can substitute.
  • 1 cup fresh dandelion petals Infuses a unique floral note; ensure they are freshly picked from non-pesticide areas.

Equipment

  • 8"x8" square pan
  • medium saucepan
  • spatula
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Line an 8'x8' square pan with parchment paper, allowing some overhang on the edges.
  2. In a medium saucepan over low heat, combine sweetened condensed milk, white chocolate chips, and unsalted butter. Stir continuously for 5-7 minutes until melted and smooth.
  3. Remove from heat and stir in vanilla bean paste and a pinch of salt, mixing until fully incorporated.
  4. Gently fold in fresh dandelion petals, ensuring they’re evenly distributed throughout the mixture.
  5. Transfer fudge mixture into the prepared pan and smooth the top into an even layer.
  6. Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours until firm.
  7. Once set, lift the fudge out of the pan using the parchment and cut into squares.

Nutrition

Serving: 1squareCalories: 160kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 50mgSugar: 20gVitamin A: 5IUCalcium: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 weeks. Freeze for longer storage, for up to 3 months.

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