Yield: 9 to a dozen (You can make more or less, depending on how big you want your pieces of fudge.)
Ingredients:
2 cups granulated cane sugar
1 cup half-and-half
1 Tbsp
light corn syrup
½ tsp salt
1 Tbsp butter
¾ tsp lavender (You can
add more but try this
small amount first. Like rose water,
lavender
is powerful stuff!)
Directions:
Butter the sides of a heavy 2-quart saucepan. (This prevents grains of sugar from clinging to the sides of the pan and forming unwanted crystals when the fudge starts to bubble.) In it combine the sugar, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a boil. Then cook to soft-ball stage. Immediately remove from heat and cool to lukewarm without stirring. Then add butter and lavender and beat vigorously until mixture becomes very thick and starts to lose its gloss. (Good exercise!) Spread in a buttered 9 x 5 x 3 (or 9 x 9) inch pan. Score into squares while warm. Cut when cool and firm. Store in a cool place. (If you can keep it long enough to store. Good luck with that!)
Note: If you cook this for too long and too high you will wind up with caramels—not a bad thing, either, but we thought we should warn you.
To extend the life of your fudge you can
store it in the refrigerator. Line an airtight container with wax paper and put
wax paper between the layers of fudge so the pieces won’t stick to the container
or one another. You should be able to store it for up to three weeks this way.
Before serving allow it to remain in the container until it returns to room
temperature.