Smooth, lavender honey caramel is infused with the fragrant flavor of lavender, adding a subtle floral note that perfectly complements the rich sweetness of honey.
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If you love caramel recipes, check out these eggnog caramels or small batch caramels.
Ingredients
- evaporated milk
- sugar
- salt
- glucose syrup (use code "onesweetmama" for a discount!")
- honey
- butter
- lavender flavor (use code "onesweetmama" for a discount!")
See recipe card for quantities.
Instructions
Combine evaporated milk, sugar, and salt in a thick bottomed pot.
Cook over medium heat until temperature reaches 230F.
At 230F, add in honey and glucose syrup. Contine cooking until caramel reaches 244F.
Pour into a 9" x 13" sheet pan lined with parchment paper.
Cool lavender honey caramels completely and cut into pieces to be wrapped.
Wrap caramels - cello candy wrappers, parchment paper, or wax paper work well.
Hint: The caramel is close to done when you see the amount of steam coming off while cooking significantly decrease.
Equipment
- thick bottomed pot
- candy thermometer
- 9" x 13" sheet pan
- parchment paper
- high heat spatula
- knife for cutting caramels
- caramel wrappers (or you can wrap in hand cut parchment or wax paper)
Storage
Store the wrapped caramels in an airtight container. Shelf life is approximately 3 months before texture changes and 12 months before flavor changes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Lavender Honey Caramels
Equipment
- thick bottomed pot
- high heat spatula or wooden spoon
- knife for cutting caramels
- cello candy wrappers (parchment paper or wax paper can be used)
Ingredients
- 3 cans evaporated milk 12 ounce cans
- 680 grams white sugar
- 6 grams salt
- 360 grams glucose syrup
- 270 grams honey
- 50 grams butter
- 28 grams lavender flavor 1 tablespoon
Instructions
- Prepare a 9" x 13" sheet pan by lining it with parchment paper, set aside.
- Combine evaporated milk, salt, and white sugar in a thick bottomed pot. Cook over medium heat, stirring constantly, until temperature reaches 230F.
- At 230F, add in honey and glucose syrup. Continue stirring and cooking until 244F.
- Turn off heat. Stir in butter.
- Stir in lavender flavor.
- Pour on prepared parchment paper. Cool completely before cutting - at least 12 hours.
- Cut into pieces and wrap. Enjoy!
Did you make this recipe? Let me know!