Posted in Uncategorized

Lavender Fudge

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.


Just your average ideal