Chocolate Lavender Caramels

December 19, 2017

Chocolate Lavender Caramels

Base recipe adapted from Smitten Kitchen’s “Salted Chocolate Caramels
 https://smittenkitchen.com/2006/11/salty-and-sublime/

• 2 cups heavy cream

• 3 tablespoons unsalted butter

• ¼ teaspoon salt

• 1 tablespoon lavender buds + extra for sprinkling on top of caramel

• 10 ½ oz Ghirardelli 60% cacao chocolate chips

• 1 ¾ cup sugar

• ½ cup light corn syrup

• ¼ cup water

• Fleur de sel

Line a 9” x 9” pan with lightly greased parchment.

Simmer cream with butter, salt, and lavender buds. Let mixture steep for 30 minutes. Strain out lavender buds and heat up cream until hot. Stir in chocolate until combined.

In a large pot boil sugar, corn syrup, and water until golden brown. Slowly pour in chocolate and cream mixture.

Stir until caramel reaches 250F.

Pour caramel into pan.

Sprinkle caramel with fleur de sel and lavender buds.

Cool for approximately four hours before cutting.

Yields approximately 2 lbs. 2 oz.

Ingredient cost: $15

Ingredient cost without lavender: $18