Did you ever notice fudge really doesn’t make an appearance outside of the holidays? Think about it. It rolls out around December, makes an appearance at Valentine’s Day and with novel, pastel updates for Easter but then it goes dormant. Am I right?
I’m not a huge fudge eater but I do love a good piece of fudge around the holidays. I think if people realized how effortless it is to make, it might challenge the waistlines of more households year round. It is not the most robust in the hotter months, undoubtedly whimpering under mid-day heat at summer picnics, but would happily await the indulgences of a sweet tooth in the cool of a refrigerator.
At this time of year when I for one fight to stay warm and enjoy a gas burning fireplace in my library office all day long, fudge is in its element. The flavor possibilities are endless and the internet is buzzing with delectable options for gifts, for Santa, for noshing while decorating the Christmas tree or just to make a day a little bit sweeter.
Fudge is a ‘no bake’ treat which I also love. Historically holiday baking has been a favorite pastime in December and part of my family’s Countdown to Christmas. Now with a child in Middle School and one in High School, heavily laden on weeknights with homework, and swim team practice for the elder, a surprise baking session is usually not in the cards. This year I’ll be sharing some no bake recipe options that anyone can both work into their schedule and make! If you are a tentative baker, these recipe will be right up your alley and you’ll get no complaints from your audience (in my case I was tempted to lock up the sweets in the spirit of preserving them long enough for their Dad to have a taste when he returned home from work).
Never liking to jump on a mainstream bandwagon, I wanted to make fudge that was a bit unexpected. I love using culinary lavender in cooking (check out these fun savory and sweet recipes ideas using it). It adds a flavor of Provence to anything in my book and who doesn’t like to be transported when eating, (fudge, in this case)? When using lavender be sure to use culinary lavender found in the spice section (or bulk section) of stores such as Whole Foods. Lavender designated for crafting, such as potpourri, has been treated with preservatives and is inedible.
To top this lux fudge is a bit of salted caramel. If you have not made caramel from scratch before it is very easy however there are points in the process when you may be absolutely convinced you’ve done something wrong! Caramel is melted sugar with cream and butter added; that’s it! The process begins with the sugar on its own, heated, until it melts. It appears to begin melting and then chunks of sugar will form before it finally releases to the liquefaction process. I for one was sure the first time I’d messed it up, but it’s just part of the process. Again when stirring in the butter and cream the mixture begins to percolate like a little mud pot and you won’t imagine this mixture will become a silky caramel; but it does. Once it is removed from the heat the bubbles begin to dissipate and it turns into a thick, luxurious caramel. When complete the caramel is firm without being candy-like hard, and softens at room temperature without becoming gooey. The fudge is fantatic on its own if you prefer to bypass the caramel top. Though the finished flavors of the two together are unique and divine.
Recipe
Chocolate Lavender Fudge with Salted Caramel Top
Ingredients
Ingredients for the Chocolate Lavender Fudge:
- 16 ounces (2 ½ cup) Semi-Sweet Chocolate Chips
- 1 14- ounce can Sweetened Condensed Milk
- 3 tablespoons Unsalted Butter
- 1 tablespoon Culinary Lavender , finely ground (in a spice grinder, clean coffee grinder or with a mortar and pestle)
Ingredients for Salted Caramel Top:
- ½ teaspoons Sea Salt granules , Grey Salt or flaked finishing salt
- 1 teaspoon Culinary Lavender
- 1 cup Granulated Sugar
- 4 tablespoons Unsalted Butter
- ¼ cup Heavy Whipping Cream
Instructions
Instructions for Chocolate Lavender Fudge:
- Line a 9 by 9 inch square baking pan with foil. Set aside.
- Place all 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 all combine into a smooth, creamy mixture.
- Spoon the mixture into the prepared pan and smooth top. Cover with plastic wrap and chill in the refrigerator a few hours until set or overnight.
Instructions for Salted Caramel Top:
- Remove the lavender fudge from the refrigerator to sit at room temperature while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel; set aside.
- Place sugar in a heavy saucepan over medium-high heat. Allow sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to hasten melting and ensure no burning; stir until fully liquefied (approximately 10-12 minutes from starting to heat the sugar).
- Reduce heat to medium and add the butter. It will splatter to be careful to avoid getting burned. Stir to fully melt and incorporate the butter.
- Slowly drizzle the cream into the caramel mixture, again it will splatter. Stir to fully mix together. Remove from heat and allow to cool only for 3 to 4 minutes (if it cools longer it will begin to set and not spread on top of the fudge).
- Spread the caramel on the top of the fudge quickly smoothing it evenly over the top. Quickly sprinkle the salt and lavender mixture on the top of the fudge before it sets. Return to the refrigerator to set for a few hours.
- Remove the fudge from the refrigerator to cut it. Lift the fudge in the foil out of the 9 x 9 pan. The caramel top will be firm but can be cut and will soften when at room temperature. Cut the fudge into ¾ inch by ¾ inch pieces. I found this is most easily done but cutting a strip of ¾ inch wide fudge and then cutting it into pieces. Wrap in candy foil or serve straight away!
Notes
Nutrition
More fudge recipes I think you’ll love from talented blogging colleagues:
Chocolate Peanut Butter Holiday Fudge {Family Fresh Cooking}
Peppermint Tuxedo Fudge {Bakers Royale}
Chocolate Fudge {Heather Christo}
Gum Drop Fudge {Shugary Sweets}
Crazy Delicious Dairy-Free Chocolate Fudge {Oh My Veggies}
My says
Can I ask what I did wrong with the caramel?
I let the sugar melt until it dissolved, added the butter kept stirring, added the heavy cream and then some of the sugar balled up into hard rocks of sugar. This is the first time I’ve made caramel this way.
Can you offer insight into what I did incorrectly?
Thank you
Toni Dash says
Without having more details my guess would be it might have to do with the temperature of the melted sugar and the temperature of the cream. I’ve not encountered anything like this however so I’m not sure!
Magali Paquette says
Hi!
I just made the recipe and I can’t wait to eat it! Unfortunately, I made it for a party and I cannot keep it all for myself.
Could you tell me hoe long this fudge can last in the fridge and if I can freeze it?
Thank you!
Toni Dash says
True confession, it’s never lasted long enough at my house to find out. I’d keep it tightly wrapped so it doesn’t dry out and it should be fine for at least a week. On freezing I’m unsure if the salted caramel top could become brittle so when you thaw it the fudge wouldn’t stay together (I have not frozen it before).
Anne-marie Mulligan says
So, I made this…did the fudge in my thermomix and did the topping on the stove. It is delicious and the fudge is such a great texture. The lavender taste is so subtle. I’m in lovender. I did not quite take the caramel far enough but I have had no complaints. I make lots of fudge and this is definitely going to be on my permanent rotation. YUM. Thanks!!
Toni Dash says
Oh I’m so glad to get your comment! Glad that you loved it! Thank you Anne-Marie!
Anne-marie Mulligan says
No problem. I just wish I could post a photo but I don’t get the option to. Do you have instagram? I could share the photo with you there.
Athena falls says
How does one get 144 3/4 inch square pieces from an 81 inch square 9×9 inch pan? Sounds more like the yield from a 9×13 inch pan at 117 square inches
Toni Dash says
It does, doesn’t it?! However in a 9×9 inch pan, there are 12-3/4 inch squares per side of the pan; when multiplied it makes 144. Of course you can make the squares larger or smaller but I enjoy the bite-size squares.
Donna says
Do you think this would work as well if there were a milk substitute (to make it vegan)? Thanks! Great idea for a twist on a traditional dessert…
Toni Dash says
Hi Donna. I really don’t have any experience working with substitutes for sweetened condensed milk unfortunately. I did some reading after seeing your comment and know there are a number of recipes to make a vegan version however it seems with mixed results depending on the milk used. Personally I’d give it a try and see how it goes!
THE HUNGRY MUM says
Pinned! This looks beautiful – I adore adding lavender to sweet treats.
Krista @ Joyful Healthy Eats says
Seriously! That is so true about fudge.. the last time I made it was around christmas and I just made it again this time of year. Totally gets the shaft! Loving this gorgeous recipe Toni, especially with the lavender!
Nancy P.@thebittersideofsweet says
It’s a holiday tradition at my mom’s to make fudge. I love how you made a salted caramel layer to this!
Toni Dash says
It really is a holiday treat, isn’t it? The caramel, lavender and chocolate flavors are really great together. For the sake of my waistline I need to hide it from myself!