SEPTEMBER 20, 2022
Hi Everyone,
As Fall moves in, we are beginning to receive the gems of the harvest. Today we’re getting lavender, a sweet-smelling herb with lovely purple flowers. But they are more than pretty. Lavender is a great culinary herb, useful in dishes of all types.
Today’s recipe is one for lavender-chocolate fudge with a salted caramel topping. I think you’ll like it. No need to turn on your oven!
CARAMEL LAVENDER CHOCOLATE FUDGE
For the Fudge:
2 ½ c. semisweet chocolate chips
1 14-ounce can sweetened condensed milk
3 TBS unsalted butter
*1 TBS culinary lavender, finely ground (in a spice grinder, clean coffee grinder, or with a mortar and pestle)
For the Salted Caramel Top:
½ tsp sea salt or flaky finishing salt
*1 tsp culinary lavender
1 c. granulated sugar
4 TBS unsalted butter
¼ c. whipping cream
For the Fudge:
1. Line a 9-inch by 9-inch square baking pan with foil and set it aside.
2. Put all the fudge ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt, and combine with the other ingredients into a smooth, creamy mixture.
3. Pour the mixture into the prepared pan and smooth the top. Cover it with plastic wrap and chill in the refrigerator for a few hours until set, or refrigerate overnight.
For the Salted Caramel Top:
1. Remove the fudge from the refrigerator to sit while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel. Set aside.
2. Put the sugar into a heavy saucepan over medium-high heat. Allow the sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to speed melting and prevent burning. Stir until the sugar is liquefied (about 10-12 minutes).
3. Reduce the heat to medium and add the butter. It will splatter, so be careful to avoid getting burned. Stir the mixture to melt and incorporate the butter fully.
4. Slowly drizzle the cream into the caramel mixture. Again, be careful, as it will splatter. Stir the mixture to thoroughly mix the ingredients. Remove the pan from the heat and allow it to cool for 3 to 4 minutes. If you let it cool any longer than that, it will thicken and will not be spreadable on the fudge.
5. Spread the caramel on top of the fudge, quickly smoothing it evenly over the surface. Immediately sprinkle the salt and lavender mixture on top of the fudge, before it sets. Return the fudge to the refrigerator to set for a few hours.
6. When ready to serve the fudge, remove it from the refrigerator. Lift the fudge and the foil out of the pan. The caramel top will be firm but can be cut. It will soften when it sits at room temperature. Cut the fudge into ¾-inch by ¾-inch square pieces. The easy way to do this is to cut 3/4-inch wide strips and then cut those into 3/4-inch pieces. Serve immediately or wrap the pieces in foil (most craft stores have foil candy cups if you’re feeling fancy.
HELPFUL HINT: The kind of lavender for sale in craft stores and at florists has added chemicals as preservatives. Culinary lavender is unadulterated. Rest assured that Stoneledge Farm only grows organic and unadulterated lavender.
I hope you enjoy this treat, and that you have a delicious week.
Best,
Judi
