Violet Fudge - Irvine Moms







185g butter, coarsely chopped

325g caster sugar

50g cocoa powder

85g marshmallows

1 ½ tsp vanilla extract

190ml evaporated milk

375g 60% dark chocolate, finely chopped

100g candied violets, crushed with a mortar & pestle (plus extra for topping)







Melt butter in a saucepan over low heat; whisk in sugar and cocoa then add marshmallows, vanilla extract and evaporated milk. Stir continuously until marshmallows melt (10-15 min), then strain into a large bowl. Whisk in chocolate and when completely melted, add violets. Mix well and pour into a greased and parchment lined cake pan (15cm x 20cm) and top with candied violets. Smooth top to cool to room temp. then refrigerate until firm (about 2 hours). Use a hot knife to cut into squares, dust with cocoa and serve. Maybe top with more violets.





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