Rosie Fudge


  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1 12-ounce package semi-sweet chocolate pieces
  • 1 7-ounce jar marshmallow crème
  • 1 cup chopped nuts
  • 1 teaspoon vanilla extract
  • 2 tablespoons rose petals, torn into small pieces (or other edible flower)


  1. Combine sugar, butter and milk in heavy 2 1/2 quart saucepan. Bring to a boil, stirring constantly. Continue boiling for 8-10 minutes over medium heat, stirring constantly to prevent scorching (sugar should reach softball stage).
  2. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow crème, nuts and vanilla. Whisk until well blended.
  3. Pour into a greased 13 x 9 inch pan. Sprinkle rose petals over fudge and gently press into fudge. Cool at room temperature.