Prepare the Dandelion Syrup:

• If using fresh dandelion petals, gather them and make sure they are thoroughly washed. Alternatively, use store-bought dandelion syrup or dandelion honey for convenience.

Melt the White Chocolate and Butter:

• In a medium saucepan over low heat, melt the white chocolate chips and unsalted butter, stirring occasionally to ensure that it doesn’t burn.

• Once melted, remove from heat and set aside.

Heat the Cream and Syrup:

• In a separate small saucepan, heat the heavy cream and dandelion syrup (or honey) over medium heat. Stir frequently until it is warmed through, but do not bring to a boil.

Combine Ingredients:

• Slowly pour the warm cream mixture into the melted white chocolate and butter mixture, stirring constantly to combine.

• Add the vanilla bean paste (or scraped vanilla bean seeds) and continue to stir until smooth.

Add Powdered Sugar and Salt:

• Add the powdered sugar and a pinch of sea salt, mixing thoroughly until the fudge mixture is smooth and glossy.

Set the Fudge:

• Pour the fudge mixture into a lined 8×8-inch baking dish or a silicone mold. Smooth the top with a spatula to ensure even distribution.

Chill and Set:

• Refrigerate the fudge for at least 2-3 hours, or until firm and fully set.

Garnish (Optional):

• Once the fudge is set, sprinkle dandelion petals on top (if desired) for an extra touch of color and flavor.

Serve:

• Once set, remove the fudge from the dish and cut it into small squares or desired shapes. Enjoy immediately or store in an airtight container in the refrigerator for up to a week.