This lovely lavender fudge is divine, and makes a wonderful gift from the heart. This recipe is not only simple, but easily modified to create any kind of fudgy treat you like by simple substitutions of the lavender for other ingredients suited you your tastes and whims. For more variations, such as; Nutty Orange Fudge, Baileys Coconut Fudge, Peppermint Candy Cane Fudge, Reeses Peanut Butter Fudge, Nutty Butterscotch Fudge, Cranberry Walnut Fudge, and Blueberry Cheesecake Fudge- see the end of the article for more ideas and recipes.
Layered Lavender Fudge
2 Tbsp. lavender dried and pulverized (or 3 tbsp. of fresh)
½ cup butter
2 cups white chocolate
2 cups dark chocolate
2 cans sweetened condensed milk
crushed lavender candies (optional)
Measure out the dried lavender and make sure to either use a food processor or coffee grinder to pulse into tiny pieces, not powdered, but very small pieces.
Put the ingredients into two double boilers; with the white chocolate, ¼ cup butter, dried lavender, and condensed milk in one, and in the other, the dark chocolate, ¼ cup butter and can of sweetened condensed milk.
Heat and stir both until smooth and completely melted. If you choose, you can also make the fudge in the microwave for a simpler preparation. Just pour the can of sweetened condensed milk into a Pyrex 4 cup measuring cup, add chocolate and butter and microwave in short bursts just until melted. Keep your eyes peeled so the chocolate doesn’t scorch.
Line a 9″x 13″ pan with waxed paper.
Pour dark chocolate mixture into pan, and smooth it out with a spatula, then carefully pour white chocolate mixture over the top of that and smooth it out. Top with crushed lavender candy, and cover with plastic wrap and chill for at least 4 hours (best if left overnight).
Cut into 1 inch squares, or use miniature shaped cookie cutters for making specific shapes. Like these tiny star shaped cookie cutters; http://www.cookiecutters4less.com/ministar
Or any of the cool cookie cutters that cakeandcandy.com carries; http://www.cakeandcandy.com/cookie_supplies.htm#Cookie%20Cutters
Other variations of this fudge are simply accomplished. For instance, you could add crushed peppermint candies to the melted chocolate , or simply top the fudge with crushed peppermint candies. Another variation is to stir in Reeses peanut butter candy (cut up into small pieces), or substitute mint chocolate chips or other flavored chips for the chocolate, stir in or top with roasted nuts. See below for more ideas.
Peppermint candy cane fudge – use white mint chocolate chips (they also make peppermint candy looking chocolate chips that are great for this one) after chocolate is melted stir in a drop or two of red food coloring and stir in crushed candy canes, then layer with white mint chocolate layer. May be swirled with a knife if desiered.
Reeses peanut butter fudge -use peanut butter chips instead of the white chocolate (you can also stir in pieces of Reeses cups if desired). Layer with milk chocolate layer first, then Reeses p.b. layer, then milk chocolate layer. You can also make a nice swirled fudge by running a knife through the layers to create swirls.
Nutty Butterscotch fudge -use butterscotch chips instead of the white chocolate and stir in your choice of nuts (walnuts, pecans and cashews are great). Top with crushed nuts.
Nutty Orange fudge – use 1 cup finely chopped pecans, 1 teaspoon grated orange peel, and stir in 2 tablespoons orange liqueur (such as Grand Marnier).
Baileys Coconut fudge– use 2 tablespoons of Baileys, and stir in coconut and nuts for crunch.
Cranberry Walnut fudge – use white chocolate and stir in dried cranberries and walnuts.
I also use other liqueurs in place of the Grand Marnier, such as Baileys Irish Creme, Kahlua, brandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. Yum! Feel free to experiment with nuts and liquors you like, you’re bound to come up with a family favorite.
Here’s another unusual fudge recipe that you may like;
Blueberry Cheesecake Fudge
2 three ounce packages of cream cheese, cubed and at room temperature
2 1/2 cups of granulated sugar
2/3 cup of evaporated milk
3 cups of mini marshmallows
8 ounces of dried blueberries
1 12 ounce bag of white chocolate chips
1/4 cup of butter
2 teaspoons of pure vanilla extract
Place parchment paper or “release” aluminum in a 9 inch pan.
In a large saucepan, combine the butter, sugar, milk, and marshmallows and bring to a rolling boil over medium heat. Stir constantly! Boil for five minutes (Or until candy thermometer reaches 234 degrees). Keep stirring! Remove from heat and stir in the cream cheese and chips until smooth and melted. Add blueberries and vanilla and stir well. Pour into your pan and cool at room temperature. Cut into squares when firm enough to cut and serve.
*You can sprinkle the top with white or yellow cake crumbs before the fudge sets.
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