Lavender Fudge
A smooth, creamy fudge offering a delightful melt-in-your-mouth texture and a distinctive lavender essence.
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Instructions
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Line a 9x9-inch pan with foil and spray with nonstick cooking spray.
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In a small saucepan, combine cream and lavender; simmer over medium heat, then cover and steep for 20 minutes.
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Strain the infused cream into a medium saucepan; add butter, sugar, and salt. Cook over medium heat, stirring until melted.
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Continue cooking and frequently stirring until the mixture boils, then insert a candy thermometer. Cook, stirring often, until it reaches 235°F (113°C).
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Remove from heat, add white chocolate chips and marshmallow cream, and stir vigorously until smooth. Reheat briefly if needed to fully melt ingredients.
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Stir in vanilla extract and 3 drops of purple food coloring; add more coloring if a deeper shade is desired.
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Pour the fudge into the prepared pan, smooth the top, and let set at room temperature for 3-4 hours or in the refrigerator for 1-2 hours.
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Once set, cut into 1-inch pieces.
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For optional chocolate drizzle, microwave chocolate in 30-second intervals until melted. Transfer to a plastic bag, snip a corner, and drizzle over fudge pieces. Refrigerate to set the drizzle.
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Store fudge in an airtight container at room temperature for up to one week, or refrigerated for up to two weeks.