Place cacao butter into a stainless steel or glass bowl atop a saucepan of boiling water and stir continuously until melted. If cacao butter is in a big chunk/brick, it will need to be roughly chopped first.
Once cacao butter is melted, turn off the heat and remove the bowl from the saucepan to set aside.
Take a sharp knife and slice the vanilla pod right down the middle, being careful not to cut the whole way through the pod. Open up the pod and use the blunt side of the knife to scrap out the seeds.
Add the vanilla seeds to the cacao butter as well as the honey and macadamia butter and whisk to combine.
Pour the fudge mixture into a baking paper lined loaf tin and place in refrigerator.
After about 20 minutes, remove fudge from fridge and sprinkle with rose petals. Return to the fridge for at least 2-3 hours or until completely set.
Once completely set, use a sharp knife to neatly slice the fudge into cubes.
Store fudge in the refrigerator.If gifting, place sliced fudge in a baked goods gift box or cellophane bag, tied with a beautiful ribbon.