Vanilla Bean Dandelion Fudge Recipe
If you’re ready to turn spring’s wild bounty into an irresistible treat, Vanilla Bean Dandelion Fudge is exactly what you need. This creamy, melt-in-your-mouth confection blends luscious white chocolate and the floral notes of dandelion petals with the warmth of real vanilla bean, creating a fudge that’s as beautiful as it is unique. Whether you’re a seasoned forager or just looking to try something new, Vanilla Bean Dandelion Fudge makes the most of simple ingredients and transforms them into a one-of-a-kind dessert that’s sure to spark curiosity and delight at any gathering.
Ingredients You’ll Need
The magic of Vanilla Bean Dandelion Fudge comes from a handful of everyday staples, each one playing its own delicious role. These ingredients are easy to find (or pick!) and when combined, they create a fudge with a silky texture and a flavor that’s truly out of the ordinary.
- Dandelion petals: Fresh, unsprayed petals bring a subtle floral note and sunny color to every bite.
- Unsalted butter: Adds rich creaminess and helps meld all the flavors together.
- Heavy cream: Essential for that smooth, velvety mouthfeel that sets great fudge apart.
- Granulated sugar: Gives the fudge its classic sweetness and structure.
- Light brown sugar: Adds a hint of caramel flavor and extra moisture.
- Salt: Just a pinch balances all the sweetness and lifts the floral notes.
- Vanilla bean paste (or vanilla bean): Delivers an aromatic, almost custardy depth—use real vanilla for the best flavor!
- White chocolate chips: The base of the fudge, providing sweetness and creamy texture.
- Sweetened condensed milk: Ensures the fudge is soft and sliceable with every piece.
How to Make Vanilla Bean Dandelion Fudge
Step 1: Prepare Your Pan
Start by lining an 8×8-inch pan with parchment paper, letting some overhang on the sides for easy fudge removal later. This simple step makes cleanup a breeze and guarantees neat squares when it’s time to slice your Vanilla Bean Dandelion Fudge.
Step 2: Melt and Combine the Base Ingredients
In a medium saucepan set over medium heat, melt the unsalted butter together with the heavy cream, granulated sugar, light brown sugar, and salt. Stir constantly as the mixture comes together, ensuring the sugars completely dissolve and everything melds into a golden, bubbly base—this should take about 3 to 5 minutes.
Step 3: Infuse with Dandelion Petals
Add your freshly rinsed and dried dandelion petals to the saucepan. Let them simmer gently for 2 minutes, allowing their delicate floral essence to infuse the mixture. If you prefer your fudge ultra-smooth, you can strain out the petals at this point, but leaving them in offers a rustic look and subtle texture.
Step 4: Stir in Vanilla, Chocolate, and Condensed Milk
Remove the pan from the heat. Immediately stir in the vanilla bean paste (or scraped vanilla bean), white chocolate chips, and sweetened condensed milk. Mix until everything is completely melted and smooth—the white chocolate should blend seamlessly, and you’ll see lovely flecks of vanilla throughout.
Step 5: Set and Chill
Pour the warm fudge mixture into your prepared pan, smoothing the top with a spatula. Let it cool at room temperature for about an hour, then transfer it to the refrigerator to chill for at least 2 hours. Once firm, lift the fudge out using the parchment overhang and slice into 25 perfect squares of Vanilla Bean Dandelion Fudge.
How to Serve Vanilla Bean Dandelion Fudge
Garnishes
Top your Vanilla Bean Dandelion Fudge with a few fresh dandelion petals, edible gold leaf, or a dusting of powdered sugar for a show-stopping presentation. These little touches make each square look like a jewel box treat.
Side Dishes
Pair this fudge with a simple cup of herbal tea (think chamomile or mint), or serve alongside a bright fruit salad. The floral flavors of the fudge complement light, refreshing sides and keep the whole dessert experience balanced.
Creative Ways to Present
Arrange the fudge on a rustic wooden board with other wildflower-inspired sweets, or box up squares in pretty paper wrappers for a whimsical homemade gift. You could even skewer cubes of fudge with fresh berries and serve as bite-sized dessert kabobs for a garden party.
Make Ahead and Storage
Storing Leftovers
Store your Vanilla Bean Dandelion Fudge in an airtight container in the refrigerator. It will stay fresh, creamy, and flavorful for up to a week—if it lasts that long!
Freezing
If you want to make a batch ahead of time, Vanilla Bean Dandelion Fudge freezes beautifully. Wrap individual squares tightly in plastic wrap and store in a freezer bag; they’ll keep for up to two months. Thaw in the fridge before serving.
Reheating
Fudge is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve frozen your fudge, just let the pieces thaw in the fridge overnight, or set them on the counter for about 30 minutes before serving for that perfect creamy texture.
FAQs
Can I use dried dandelion petals instead of fresh?
Fresh petals give the brightest flavor and color, but if you only have dried, you can use them—just rehydrate in a little warm cream first to soften and boost their floral notes.
Is it safe to eat dandelions from my yard?
Absolutely, as long as the dandelions haven’t been sprayed with pesticides or grown near roadsides. Always rinse petals thoroughly and pick from clean, chemical-free areas.
What’s the best way to get the petals off the dandelion flower heads?
Pinch the base of the flower and gently pull the yellow petals away from the green sepals. It takes a little patience, but it’s easy once you get the hang of it—and kind of meditative!
Can I make Vanilla Bean Dandelion Fudge vegan?
Yes, with a few swaps: use vegan butter, coconut cream instead of heavy cream, dairy-free white chocolate chips, and a vegan condensed milk substitute. The flavor will still be deliciously floral and sweet.
Why is my fudge grainy or not setting?
This usually means the sugars weren’t fully dissolved or the mixture didn’t get hot enough. Next time, be sure to stir constantly while cooking and melt everything together until completely smooth before pouring into the pan.
Final Thoughts
I can’t recommend Vanilla Bean Dandelion Fudge enough—it’s a true conversation starter and a wonderful way to celebrate the flavors of spring. It’s surprisingly simple to make, utterly charming, and a guaranteed hit wherever you serve it. Give this recipe a try, and let your kitchen blossom with every creamy, floral bite!
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Vanilla Bean Dandelion Fudge Recipe
- Total Time: 2 hours 25 minutes
- Yield: 25 small squares 1x
- Diet: Vegetarian
Description
This Vanilla Bean Dandelion Fudge is a delightful no-bake treat combining the floral notes of fresh dandelion petals with the rich creaminess of white chocolate and sweetened condensed milk. Infused with aromatic vanilla bean paste, this unique dessert offers a luscious, smooth texture and a subtly sweet flavor perfect for spring and summer gatherings.
Ingredients
Floral Infusion
- 1/2 cup dandelion petals (fresh, rinsed, and dried)
Base Ingredients
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
Flavorings and Chocolate
- 1/2 teaspoon vanilla bean paste (or 1 vanilla bean, scraped)
- 2 cups white chocolate chips
- 7 oz sweetened condensed milk
Instructions
- Prepare Pan: Line an 8×8-inch pan with parchment paper and set it aside to make removal of the fudge easier after chilling.
- Make Sugar Mixture: In a medium saucepan over medium heat, combine the butter, heavy cream, granulated sugar, light brown sugar, and salt. Stir continuously until the sugars fully dissolve and the mixture begins to bubble, approximately 3 to 5 minutes.
- Infuse Dandelion Petals: Add the fresh dandelion petals to the bubbling mixture and simmer gently for 2 minutes to allow the floral flavors to infuse into the cream and sugar base. Remove from heat.
- Optional Straining: For a smoother fudge texture, strain out the petals at this point if desired.
- Add Vanilla and Chocolates: Stir in the vanilla bean paste or scraped vanilla bean, white chocolate chips, and sweetened condensed milk into the warm mixture, stirring constantly until all chocolate chips are melted and the mixture is completely smooth.
- Set the Fudge: Pour the mixture evenly into the prepared parchment-lined pan, spreading it smoothly with a spatula.
- Cool and Chill: Let the fudge cool at room temperature for 1 hour. Then transfer it to the refrigerator and chill for at least 2 hours until firm.
- Serve: Once firm, remove from the pan using the parchment paper edges, slice into 25 small squares, and serve.
Notes
- Use dandelions that haven’t been sprayed with pesticides for safety and best flavor.
- Pick the petals fresh off the flower heads just before using to retain freshness.
- For a stronger floral flavor, steep additional dandelion petals in the cream before beginning the recipe.
- Store leftover fudge covered in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 130
- Sugar: 14g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
