- candy piece halfway into the melted chocolate; allow excess to drip
- off. Place on waxed paper and let stand until set. Store in an
- airtight container. Yield: 3 pounds.
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts: 2 ounces equals 390 calories, 21 g fat (7 g saturated fat), 6 mg cholesterol, 191 mg sodium, 49 g carbohydrate, 1 g fiber, 7 g protein.