Lavender Fudge
Indulge in the velvety elegance of Lavender Fudge, a unique twist on classic homemade fudge that pairs the creamy richness of white chocolate with the delicate floral notes of dried culinary lavender. Infused with warm, soothing flavors, this easy-to-make dessert begins with steeping lavender in sweetened condensed milk to create a subtly fragrant base. Combined with silky white chocolate, a hint of vanilla, and a touch of salt, this irresistibly smooth fudge is the perfect balance of sweetness and sophistication. Ready in just 25 minutes (plus chilling time), Lavender Fudge is ideal for gifting, special occasions, or simply treating yourself. Impress your family and friends with this gourmet-inspired treat that showcases the perfect union of floral aromatics and luscious creaminess.
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Recipe Information
Ingredients
- 14 ounces Sweetened condensed milk
- 3 cups White chocolate chips
- 2 tablespoons Unsalted butter
- 1 tablespoon Dried culinary lavender
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a small saucepan, combine the sweetened condensed milk and dried culinary lavender. Heat over low to medium heat, stirring occasionally, until the milk is warm but not boiling, about 5 minutes.
Remove the saucepan from the heat and let the mixture steep for 10 minutes to infuse the lavender flavor.
Strain the sweetened condensed milk through a fine-mesh sieve into a medium saucepan to remove the lavender buds. Discard the buds.
Add the white chocolate chips, unsalted butter, and salt to the strained milk. Heat the mixture over low heat, stirring constantly, until the chocolate chips are completely melted and the mixture is smooth, about 5–7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula.
Tap the pan on the counter a few times to remove air bubbles and ensure the surface is smooth.
Let the fudge cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours or until fully set.
Once set, lift the fudge out of the pan using the parchment paper overhang. Slice into 24 pieces and serve.
Store the lavender fudge in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
5118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.7 g | 352% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 649.5 g | 236% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 600.4 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2352 mg | 181% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
