Lavender Fudge

Lavender Fudge

The Spruce / Elizabeth LaBau

Prep: 25 mins
Cook: 35 mins
Total: 60 mins
Servings: 40 servings
Nutrition Facts (per serving)
136 Calories
7g Fat
19g Carbs
1g Protein
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Nutrition Facts
Servings: 40
Amount per serving
Calories 136
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 13mg 4%
Sodium 53mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 0%
Total Sugars 18g
Protein 1g
Vitamin C 0mg 1%
Calcium 21mg 2%
Iron 0mg 0%
Potassium 31mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Lavender Fudge is a smooth, creamy fudge with a melt-in-your-mouth texture and a lovely lavender flavor! If you haven't always been a fan of floral desserts you may think to avoid this recipe but when they are done right, they are delicious. If you're not sure whether you're a lavender fan, give this recipe a try and see what you think. Enjoy this fudge plain, or give it a drizzle of chocolate and a cute candy topping. 


  • 3/4 cup heavy cream

  • 1 tablespoon culinary lavender

  • 4 ounces (8 tablespoons) unsalted butter

  • 2 cups sugar

  • 3/4 teaspoon salt

  • 12 ounceswhite chocolate

  • 7 ounces marshmallow cream

  • 1 teaspoon pure vanilla extract

  • 3 to 4 drops purple food coloring, preferably Americolor Regal Purple

  • 4 ounces chocolate, optional

Steps to Make It

  1. Prepare a 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Combine the cream and lavender in a small saucepan over medium heat. Bring the cream to a simmer, then remove the pan from the heat and cover it with a lid. Allow the cream to sit for 20 minutes to infuse it with lavender flavor.

  3. After 20 minutes, pour the cream through a fine-mesh strainer into a medium saucepan to remove the lavender. Add the butter, sugar, and salt to the cream, and place the pan over medium heat. Stir until the sugar and butter melts.

  4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Insert a candy thermometer and cook the fudge, stirring frequently, until it reads 235 F/113 C on the candy thermometer.

  5. Once it reaches 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. If necessary, return the fudge to the heat for brief periods to melt the chips.

  6. Add the vanilla extract, and 3 drops of purple food coloring. Stir well, and if necessary, add another drop or two of coloring to get a shade of purple that you like.

  7. Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours.

  8. Once set, cut it into small 1-inch pieces.

  9. To make the optional chocolate drizzle, melt the chocolate in the microwave in 30-second increments. Transfer it to a plastic bag and cut a small hole in the corner. Drizzle a swirl of chocolate over each piece of fudge, and then refrigerate the fudge to set the chocolate completely.

  10. Store Lavender Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.