Makes 28 one-inch caramels
Chocolate-Coated Lavender Caramels
- 3/4 cups heavy cream
- 1/2 cup plus 2 tablespoons full-fat milk
- 1 cup lavender sugar
- 1/2 cup plus 2 tablespoons light brown sugar
- 1 teaspoon sea salt
- 1 tablespoon unsalted butter
- 1 1/2 tablespoon water
- 1/4 cup golden syrup (or corn syrup)
- 1 cup 56% dark chocolate, melted
- Line and butter 6- by 6-inch square baking and set aside.
- Sift the lavender sugar into a saucepan using a large mesh sieve or fine colander. Don't worry if some of the lavender falls through.
- Clip a candy thermometer to the saucepan. Add cream, milk, brown sugar, salt, butter, syrup, and water and bring to a simmer over medium-low heat.
- Whisk constantly so that the mixture doesn't burn, until the caramel reaches 246° F (25 minutes), just above the soft ball stage.
- Remove from the heat and pour into lined dish. Tap the pan to help smooth the top, set aside to cool for 15 minutes, and then place in the fridge for 1 hour.
- Immerse your cutter or knife in boiling water to make cutting easier. Cut the caramels.
- Place melted chocolate in a glass and drop the caramels in the chocolate to coat. Gently pick up the caramels with a fork, sprinkle with lavender, and place on parchment to cool.
- Store in an airtight container for up to 10 days.
- 1 cup white sugar
- 1 teaspoon fresh or dried lavender (with or without stem)
- Layer lavender with sugar in a clean jar.
- Close the lid tightly and shake jar a couple of times to release oils.
- Let stand for 1 day. Can last for up to a year if stored correctly.
- This recipe is a Community Pick!