Make Ahead
Chocolate-Covered Lavender Caramels
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15 Reviews
FoodMakesFriends
February 17, 2015
I made these last night. It took me 40 minutes to get the caramel up to temperature, but it finally got there. Without the lavender on top there was no hint of the lavender flavor in mine. I had to put the chocolate covered caramels right into the fridge after coating because the warm chocolate started to melt them a bit. I also put sea salt on half and they were delicious!
jvg
February 14, 2014
I haven't made caramels before, and usually don't make sweets, but my daughter was interested in making caramels, so I decided to try this recipe. It was a great success, even though we didn't have golden syrup (we used a little bit of maple syrup). I didn't have enough sugar and brown sugar, and used unrefined sugar (as fine as regular sugar, but brown in color) in addition, which worked out very well. I used a loaf pan, as I didn't have 6x6 pan, and left it in the fridge for a few hours. It was very easy to cut into squares. We are impressed with our professional looking chocolate covered caramels (with a bit of sea salt and sprinkles on top).
Emmy K.
February 13, 2014
I made two batches last night. As far as pan size - I couldn't find a 6x6, so I settled for a 9x5 loaf pan and it worked just fine. The first batch I brought to roughly 246/247 and they got too hard once they settled. The second batch I immediately took off the heat when my thermometer hit the soft ball/ 240 line and they turned out perfect. Timing-wise, it took mine roughly 30 minutes on a gas stove at medium-low heat. I finished half of mine with Jacobson salt, and the other half with lavender and they're delicious.
Pascale P.
February 12, 2014
Your killing me... this and Sam's favorite chocolate cake are going to keep me WAY too busy!!! Thanks for these great recipes. I cannot wait to make these. My mouth is watering.
Brian S.
February 12, 2014
Only problem I have with this recipe is the use of a 6X6 pan. Since I don't want to go out and by a pan just to make these caramels, how about a recipe that uses a standard size--either 8X8 or 9X9?
Em H.
February 28, 2014
I used a 6x6 pan becauxe I wanted to have slightly thicker caramels, but an 8x8 pan would work just as well here :)
Tara T.
February 5, 2014
Thanks for the info. I have always heard of heavy cream or heavy whipping cream, but until just a few years ago started seeing recipes calling for double cream, kinda threw me.
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