Make Ahead

Chocolate-Covered Lavender Caramels

February  4, 2014
2 Ratings
Photo by emine
  • Makes 28 one-inch caramels
  • Chocolate-Coated Lavender Caramels
  • 3/4 cup 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 tablespoons water
  • 1/4 cup golden syrup (or corn syrup)
  • 1 cup 56% dark chocolate, melted
  • Lavender Sugar
  • 1 cup white sugar
  • 1 teaspoon fresh or dried lavender (with or without stem)
In This Recipe
  1. Chocolate-Coated Lavender Caramels
  2. Line and butter 6- by 6-inch square baking and set aside.
  3. 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.
  4. 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.
  5. Whisk constantly so that the mixture doesn't burn, until the caramel reaches 246° F (25 minutes), just above the soft ball stage.
  6. 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.
  7. Immerse your cutter or knife in boiling water to make cutting easier. Cut the caramels.
  8. 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.
  9. Store in an airtight container for up to 10 days.
  1. Lavender Sugar
  2. Layer lavender with sugar in a clean jar.
  3. Close the lid tightly and shake jar a couple of times to release oils.
  4. Let stand for 1 day. Can last for up to a year if stored correctly.

See what other Food52ers are saying.

  • FoodMakesFriends
  • Tara Taylor-Tucker
    Tara Taylor-Tucker
  • Emmy Kate
    Emmy Kate
  • Brian S
    Brian S
  • Em Hassan
    Em Hassan
Mbakes grew up in London, her Turkish background inspires her to add more salt and butter in her recipes than is probably necessary. In short, she is a journalism student in the week, cake decorating teaching assistant at the weekends and blogger of all things baked in between.