Chocolate Lavender Fudge with Salted Caramel

Posted on January 18 2018

Chocolate Lavender Fudge with Salted Caramel

Chocolate Lavender Fudge:
3 Cups semi-sweet chocolate chips
1 can sweetened condensed milk
3 tbsp unsalted butter
1.5 tbsp Terre Bleu Culinary Lavender, finely ground (with a mortar and pestle or in a coffee grinder)

Salted Caramel Top:
1 tbsp Terre Bleu Culinary Lavender
2 tsp Maldon sea salt, or other flaked sea salt
1 cup granulated sugar
4 tbsp unsalted butter
¼ cup heavy whipping cream

Chocolate Lavender Fudge:
Line a square baking pan with foil, then lightly butter. Set aside.
Place all fudge ingredients into the top of a double boiler or heatproof metal bowl over a boiling pot of water. Allow the chocolate chips and butter to melt into a smooth mixture, stirring often.  
Pour the mixture into pan and smooth top. Cover and chill in the refrigerator until set or overnight.

Salted Caramel Top:
Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel topping is prepared. 
Combine salt and lavender; set aside.
Place sugar in a saucepan over medium-high heat. Allow to warm until sugar begins to melt; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar).
Reduce heat to low-medium and add butter. Stir.
Slowly pour cream into the caramel mixture. Stir to fully incorporate. Remove from heat and allow to cool for 4 to 5 minutes
Spread the caramel on the top of the fudge and smooth. Quickly sprinkle the salt and lavender on top before it sets. Return to the refrigerator to set for a few hours.
Remove from the refrigerator, lift out of the foil and pan. Cut and serve and prepare to melt into bliss!

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