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Honey Lavender Caramels

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Submitted by: chefmoni3

 

This candy recipe combines sugar & honey, milk & whipping cream, and 1 1/2 cups of butter, and adds dried lavender for an interesting flavor.
 

Ingredients

  • 1 1/2 cups milk
  • 1 1/2 cups heavy whipping cream
  • 2 teaspoons dried lavender buds
  • 1 1/2 cups unsalted butter
  • 1 cup honey
  • 2 1/2 cups sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon salt

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Method

Prepare a pan by greasing it with butter and then lining the bottom with wax or parchment paper. Place the milk, heavy cream and lavender in heavy saucepan. Bring to a simmer, then turn off the heat and let the lavender steep for 30 minutes. After 30 minutes, strain the liquid through a fine mesh sieve, discarding the lavender buds. Measure the liquid; if any liquid has evaporated, add more milk or heavy cream to bring it back to 3 cups total. Combine all of the ingredients except the vanilla and salt in a deep, heavy saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a full boil. Keep boiling, undisturbed, until the mixture reads 240 degrees F on a candy thermometer. At this point, begin stirring constantly again until it registers 248 degrees, about 20 minutes total. Immediately remove the pot from heat, stir in the vanilla and the salt, and quickly pour into the prepared baking pan. Cool the mixture completely until it is firm, at least 1-2 hours in the refrigerator. Invert the caramel onto a cutting board and turn glossy side up. Cut into 1-inch squares and store in an airtight containter, separating layers with a piece of parchment or wax paper.

 

Notes: This caramel recipe is also delicious without the lavender.

 

Number of Servings: 6 to 7 dozen 1-inch squares

 

Submitted by: chefmoni3 ()

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