This delightful treat combines the rich, buttery taste of caramel with the delicate floral notes of lavender, creating a truly unique and indulgent experience. Homemade lavender honey caramels are perfect for gifting!
I wanted to make a homemade caramel candies with lavender, honey and plenty of sea salt. I love old fashioned homemade candy making, and have some tips and tricks for gifting these decadent treats.
I always strugged a bit with homemade caramels because you’re supposed to heat them to 240 degrees F for the soft ball stage. I find at this stage, it is soft to the touch and can be manageable to work with, but it’s just too soft for wrapping! It makes gifting them quite tough. Therefore, I tested these at 250 F and it allowed me to slice them and wrap them without them basically melting during the process. You will need a candy thermometer for this recipe.
Ingredients:
- 4 cups sugar 800 grams
- 2 sticks of butter 1 cup or 227 grams
- 1 cup white corn syrup 368 grams
- 1 cup honey 368 grams
- 14 oz. can condensed milk standard can
- 1 cup heavy cream 240 grams 8 oz
- 1 tablespoon dried organic lavender buds
- 2 teaspoon Kosher salt
- 1 tablespoon vanilla extract
INSTRUCTIONS
- Make lavender sugar by combining your lavender with your vanilla extract and one cup of sugar. You can make this by grinding your ingredients in a mortar and pestle, blender, or food processor.
- Melt your butter, honey, corn syrup and sugar in a large pan.
- Once the mixture starts bubbling, slowly add in your condensed milk and cream. Simmer on low for 10 minutes, mixing continuously. Add in your vanilla extract.
- Add in your candy thermometer and wait til your caramel reaches 250 degrees F or 121 C.
- Pour into a 9×13 pan with parchment paper and let it cool overnight.
- Slice your caramels and wrap them up in wax paper.
Lavender Honey Caramels
Ingredients
- 4 cups sugar 800 grams
- 2 sticks of butter 1 cup or 227 grams
- 1 cup white corn syrup 368 grams
- 1 cup honey 368 grams
- 14 oz. can condensed milk standard can
- 1 cup heavy cream 240 grams 8 oz
- 1 tablespoon dried organic lavender buds
- 2 teaspoon Kosher salt
- 1 tablespoon vanilla extract
Instructions
- Make lavender sugar by combining your lavender with your vanilla extract and one cup of sugar. You can make this by grinding your ingredients in a mortar and pestle, blender, or food processor.
- Melt your butter, honey, corn syrup and sugar in a large pan.
- Once the mixture starts bubbling, slowly add in your condensed milk and cream. Simmer on low for 10 minutes, mixing continuously. Add in your vanilla extract.
- Add in your candy thermometer and wait til your caramel reaches 250 degrees F or 121 C.
- Pour into a 9×13 pan with parchment paper and let it cool overnight.
- Slice your caramels and wrap them up in wax paper.
These were so delicious. I love the sweet, salty, and lightly floral combination.