A hearty believer that life should be filled with fun and whimsy, Sam weaves together a colorful journey through her delicious creations. Follow along with her recipe tutorials, get sneak peeks into exclusive brand photo shoots, and have a great time along the way. No judgement here, just scrumptious fun!
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
What is your arch kitchen nemesis? Shout it out below and get more dessert recipe ideas in my ‘Sweets’ section here!