Chocolate and Lavender are a match made in heaven – add a little sea salt too, if you like – or grind your lavender if you want to skip the straining step. Remember with lavender – less is more – Too much lavender tastes like soap.
- 2/3 cup ( 5 oz) of Evaporated Milk
- 1 1/2 cups of granulation sugar
- 2 Tablespoons of Butter
- 1/4 teaspoon of salt
- 1 teaspoon vanilla extract
- 1 tablespoon of culinary lavender
- 2 cups of miniature marshmallows
- 1 1/2 cups (9 oz) of semisweet chocolate chips
Directions – 3 Steps
1)Line an 8 inch square baking pan with foil
2)Place Evaporated Milk and Lavender in a 2 cup glass measuring cup. Microwave on high for one minute. Cover with Saran Wrap and let steep for 10 minutes. Strain lavender milk into a saucepan. Add sugar, butter and salt. ( If you use salted butter, you can skip the added salt) Bring to a boil, stirring constantly. Let boil for 4 minutes. Remove from heat.
3)Stir in marshmallows, chocolate chips and vanilla until melted and well blended. Requires some elbow grease. Pour into pan and refrigerate for 2 hours until firm.
Combine Sea Salt and Culinary Lavender in a grinder to sprinkle over the top once firm, if desired.