Lavender Rosemary Fudge

• Gluten free

• Produce

  • 1/2 tbsp Lavender buds, dried

• Canned Goods

  • 2/3 cup Evaporated milk, organic

• Baking & Spices

  • 1 1/4 cup Cane sugar
  • 12 oz Chocolate chips, semisweet
  • 1 Lavender rosemary sea salt

• Dairy

  • 5 tbsp Butter

• Desserts

  • 1 1/2 cups Marshmallows, mini

Found on amysheree.com

Description

Ingredients

• 2/3 cup organic evaporated milk
• 1/2 tbsp dried lavender buds
• 1 1/4 cup cane sugar
• 5 tbsp butter
• 12 oz. semisweet chocolate chips
• 1 1/2 cups mini marshmallows
• Lavender Rosemary Sea Salt for topping

Directions

• Line an 8x8 pan with foil, set aside Measure chocolate chips and marshmallows and set aside 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 Cook for 5 minutes once boiling, continue whisking and set a second pot next to the one with the sugar mixture 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 Bring that new pot with the strained mixture over the burner and heat for 20-30 seconds Quickly add the marshmallows and chocolate chips and stir until completely melted and combined Pour the fudge into the prepared 8x8 foiled pan and sprinkle with lavender rosemary sea salt and let cool completely** before cutting into squares Store in an airtight container