Make Ahead

Chocolate-Covered Lavender Caramels

February  4, 2014
2 Ratings
Photo by emine
  • Makes 28 one-inch caramels
What You'll Need
  • 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)
  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.

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!
Hasan R. June 19, 2014
Do you use the lavenders in the sugar or should I sift the sugar before using it?
Hasan R. June 19, 2014
Sorry... just missed the part about sifting in your recipe...
Em H. June 19, 2014
Hi Hasan,
So did you sift the sugar?
If you didnt, it doesnt matter, as lavender can be sprinkled on top for deco, which I wouldnt suggest if it wasnt completely edible :)
Hasan R. June 19, 2014
I have not tried yet :-)
Tara T. February 17, 2014
What is clotted cream?
Em H. February 28, 2014
Clotted cream is a cooked cream! You basically cooked heavy cream on low heat for 3980320938 hours and thats it :)
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.
Tara T. February 5, 2014
what is double cream? what is clotted cream? Is heavy cream the same as heavy whipping cream?
Em H. February 5, 2014
Double cream is heavy cream! Not the same as heavy whipping, slightly higher fat content