Whoa it’s been a while since I last posted! I’ve got so many delicious recipes I want to share with you but let’s start this sweet end of the year with some Lavender Rosemary Fudge! This fudge is infused with dried lavender buds and topped with the most amazing lavender rosemary sea salt from San Francisco Salt Company! When they sent me the most delicious package of sea salts I couldn’t help but jump up and start cooking right away. Literally, within minutes. They initially caught my eye from a delish sriracha sea salt that let’s be honest would be UH-MAZING on anything and everything, but when they sent me their salts this lavender rosemary salt tasted like heaven on earth – so here we are, with FUDGE! 

Lavender Rosemary Fudge

I was MIA for a while guys, and it was real sad. I hurt my neck and back and pinched a nerve and couldn’t really move much for a few weeks (insert a lot of pizzas, ice cream and cookies here.. EMOTIONAL EATING you guys and I’m not even mad about it because tears = give me everything that is called dessert) then Thanksgiving happened and as soon as I felt better my mom hurt her back and couldn’t move out of bed at all so I stayed at her house helping out for a week and then the week after I was like holy guacamole I haven’t blogged in forever I need new stuff so me and the hubs ventured out to Home Depot and I got some supplies and made THREE new food photography backgrounds to give myself some fresh new motivation and then all of the sudden IT WORKED.


Inspiration up the wazoo. I mean, I made 4 different fudge recipes including this lavender rosemary fudge and SO much more I can’t wait to share with you – super delicious things that I have done many victory dances for. 

Lavender Rosemary Fudge

I also started doing quick little videos on how to pack easy lunches on my Instagram so hop on over and take a look! I feel like I need to fill you in on everything going on in my life lately since I’ve missed out on talking to you guys for SO LONG. Like, how is it Christmas in TWO WEEKS?! I don’t know what happened to this year, but I am real pumped about 2017 so I’m ok with it. Plus, we’re going away to a beautiful cabin in the woods in Wisconsin Dells for the holidays and Eric’s never been there so it’s going to be extra fun especially since we’re (hopefully) going to wake up to a winter wonderland of beautiful snow Christmas morning and then drive over to the indoor waterpark and swim all day! The best kind of vacation. 

Lavender Rosemary Fudge

Lucky for us we will have an excessive amount of fudge on our trip. This lavender rosemary fudge I know will be a hit, especially since my family loves chocolate and sea salt combos! But who doesn’t, right? Something about chocolate and sea salt together just screams decadence. 

Lavender Rosemary Fudge

I can’t wait to try out more of these gourmet salts but for now, lavender rosemary, you win my heart and my tastebuds.

Lavender Rosemary Fudge
Yields 24
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 2/3 cup organic evaporated milk
  2. 1/2 tbsp dried lavender buds
  3. 1 1/4 cup cane sugar
  4. 5 tbsp butter
  5. 12 oz. semisweet chocolate chips
  6. 1 1/2 cups mini marshmallows
  7. Lavender Rosemary Sea Salt for topping
Instructions
  1. Line an 8x8 pan with foil, set aside
  2. Measure chocolate chips and marshmallows and set aside
  3. In a medium sized pot add evaporated milk, butter, sugar and lavender buds and whisk to combine, bring to a boil at medium heat stirring constantly
  4. Cook for 5 minutes once boiling, continue whisking and set a second pot next to the one with the sugar mixture
  5. Holding a mesh strainer over the second pot, moving very quickly but carefully* pour the mixture over the strainer into the second pot to remove the lavender buds
  6. Bring that new pot with the strained mixture over the burner and heat for 20-30 seconds
  7. Quickly add the marshmallows and chocolate chips and stir until completely melted and combined
  8. Pour the fudge into the prepared 8x8 foiled pan and sprinkle with lavender rosemary sea salt and let cool completely** before cutting into squares
  9. Store in an airtight container
Notes
  1. *This step is optional, but I like to remove the lavender buds. If you do this step work very carefully as sugar burns can happen if the mixture touches your skin.
  2. **I let it cool overnight
Amy Sheree http://www.amysheree.com/