Fudge & Candy

Lavender Chocolate Fudge

Name: Lavender Chocolate Fudge
Prep time: 15 s
Cook time: 5 s
Total time: 140 s
Yield: 48
Ingredients: 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk; 1 tablespoon dried culinary lavender (use less if desired); 1 1/2 cups granulated sugar; 2 tablespoons butter or margarine; 1/4 teaspoon salt; 2 cups miniature marshmallows; 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1 teaspoon vanilla extract

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

15 min

Cook

5 min

Servings

48 servings

Try this Lavender Chocolate Fudge and break free from traditions by experimenting with different flavors and spices. With a hint of lavender, these mouth-watering fudge bites add a new twist to a classic favorite and are perfect for holiday gift giving.

Key Ingredients

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Ingredients

●

2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
●
1 tablespoon dried culinary lavender (use less if desired)
●
1 1/2 cups granulated sugar
●
2 tablespoons butter or margarine
●
1/4 teaspoon salt
●
2 cups miniature marshmallows
●

1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●
1 teaspoon vanilla extract

Make It

Step 1

Line 8-inch-square baking pan with foil.

Step 2

Place evaporated milk and lavender in medium, microwave-safe bowl. Heat on HIGH (100%) power for 1 minute. Cover with plastic wrap; steep for 10 minutes. Strain into medium, heavy-duty saucepan; discard lavender. Add sugar, butter and salt to saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Step 3

Add marshmallows; stir vigorously until almost melted. Stir in morsels and vanilla extract until melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.