Prep your pan. Line an 8x8-inch pan with parchment paper, leaving an overhang for easy fudge removal. Easy win: no scraping with buttered spatulas later.

Melt the chocolate. Combine chocolate chips, sweetened condensed milk, and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth. Tip: Patience here = silky fudge.

Add vanilla. Stir in 1 tsp of vanilla extract for that sweet, aromatic base.

Fold in rose petals. Reserve a few petals for topping, then gently fold the rest into the chocolate mixture. Swirl, don’t beat—it’s delicate, not a workout.

Pour into pan. Smooth the mixture with a spatula and sprinkle the reserved petals (and optional pistachios or chocolate drizzle) on top. Pretty already, right?

Chill. Refrigerate for at least 2 hours, or until firm. Resist the urge to sneak bites every 5 minutes… maybe.

Slice & serve. Lift from pan using parchment overhang and cut into squares. Admire your creation. Snap a photo. Then eat.