Chocolate-Covered Lavender Caramels Recipe

Name: Chocolate-Covered Lavender Caramels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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
Line and butter 6- by 6-inch square baking and set aside.
2
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.
3
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.
4
Whisk constantly so that the mixture doesn't burn, until the caramel reaches 246u00b0 F (25 minutes), just above the soft ball stage.
5
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.
6
Immerse your cutter or knife in boiling water to make cutting easier. Cut the caramels.
7
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.
8
Store in an airtight container for up to 10 days.
9
Layer lavender with sugar in a clean jar.
10
Close the lid tightly and shake jar a couple of times to release oils.
11
Let stand for 1 day. Can last for up to a year if stored correctly.

1017

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Chocolate-Coated Lavender Caramels, 3/4 cup heavy cream, 1/2 cup plus 2 tablespoons full-fat milk, 1 cup lavender sugar, and more.

Yes, Chocolate-Covered Lavender Caramels falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Covered Lavender Caramels

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