Line an 8-inch baking dish with parchment paper leaving some overhang for easy removal. Set aside.

Take a saucepan and put it on medium flame. Add chocolate chips, condensed milk, and butter to it. Stir the mixture continuously until it is nice and smooth. Use a rubber spatula to stir and scrape the bottom and sides of the saucepan, so no chocolate burns.

Remove the mixture from heat. Add chopped almond, cranberries rose petals and vanilla essence to it. Mix them well.

Now scoop the mixture over the pre-prepared baking dish. With the help of a spatula spread it around into one even layer. Refrigerate it for 4 to 5 hours, until it sets, chilled, and fudge fully set. Remove it from the dish by using overhang parchment paper, slice it, and love it…..