I finally did it. I combined two of my favorite treats – ube and chocolate – into one dessert. Ube White Chocolate Fudge. And oh it’s so pretty.

In all my years of lapping up ube by the spoonfull, and eating so much chocolate that I named my food blog over it, I’ve never really encountered a dessert that combines both. But in hindsight, it makes a pretty good pairing.

PSA: If you?re new here or to Instagram, let me tell you about ube. Ube (pronounced OO-BEH) is purple yam. It?s vivid in color, mild in taste, almost nutty. It?s one of the most popular dessert ingredients in the Philippines, probably the most recognizable (and craveable) ice cream flavor, and I am obsessed with it.
Since ube is mild and nutty, and chocolate (particularly white chocolate) is sweet and creamy, combining both (along with condensed milk), results in a milky concotion with a subtle floral flavor. Except I’m not always great at subtle so I amped up the floral even more with actual dried rose petals.

I’ve made fudge plenty of times before, and while white chocolate fudge can sometimes be tricky, it feels rewarding when it does set up right. The trick is having slightly more chocolate than condensed milk, the sweet nectar of my childhood. Here’s a little confession: when I was little, I would combine Milo (malted chocolate powder) with condensed milk and then go to town. I guess I knew the makings of my easy microwave ...