Almond Lavender Fudge

David and Goliath. Rocky and Drago. Tesla and Edison. Every good story has an arch nemesis that must be overcome by sheer will, grit, and resolve. My arch nemesis is fudge. I curse the sight of that thick, chocolaty nectar! Why, you ask? Because every time I attempt to make it, I fail. And trust me, nothing will kill your soul more than being bested by a tiny block of sugar. Well today I have good news. I have taken down Goliath. With spatula in hand and determination in my heart, I finally perfected fudge. Almond Lavender Fudge, to be exact.

Like all stories of triumph, my success can harp back to putting my ego aside. Yes, I am a bit cocky when it comes to my kitchen. And that was truly why I have failed so many times in the past to make such a simple dessert. Who says I can’t add a whole stick of butter to the recipe?! Bah, condensed milk is for losers! Continuously mix the heated chocolate?! No, thank you. Ego. Ego was my fudgy downfall. So I decided to scrap it all and start from the basics. I picked a tried and true recipe from one of my favorite cookbooks, Outlander Kitchen, and didn’t deviate in the slightest. Okay, that’s a lie. I did deviate a little bit to put my own twist on the recipe. I’m a narcissist, what can I say?!

Almond Lavender Fudge

Adapted from Outlander Kitchen

INGREDIENTS

• 2 tablespoons of dried lavender
• 1/2 teaspoon of almond extract
• 1 tablespoon of sliced almonds
• 2 cups of extra dark chocolate chips (I recommend Guittard)
• 14 ounces of sweetened condensed milk
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt

DIRECTIONS

1. Grease and 8 x 8″ pan and then line it with two long, criss-crossing strips of parchment paper. Why grease then, you ask? It holds the parchment paper in place and makes your life a hell of a lot easier. Your welcome!
2. In a medium saucepan, mix the baking soda, salt, condensed milk, and almond extract until smooth.
3. Add the chocolate to the pan and stir continuously over medium heat until melted and fully mixed.
4. Remove from heat and stir in 1 tablespoon of lavender.
5. Pour the fudge into the lined pan and spread evenly. Garnish with the sliced almonds and leftover lavender.
6. Refrigerate for approximately 2 hours. Remove the fudge from the pan and cut it into 1 inch squares. Enjoy!

What is your arch kitchen nemesis? Shout it out below and get more dessert recipe ideas in my ‘Sweets’ section here!