Lavender Sea Salt Caramels

Lavender Sea Salt Caramels

Ingredients:

1 cup heavy cream

1 tablespoon lavender flower

1/2 teaspoon vanilla extract

1/2 teaspoon + 1/4 teaspoon flaky salt

1/2 cup light Karo syrup

1 cup granulated sugar

4 tablespoons unsalted butter,

   cubed, at room temperature

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Directions:

Line a 9-inch loaf pan with foil and coat with cooking spray.  Set aside.

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In a small pot bring cream and lavender to simmer.  Turn off the heat and allow to steep 15 minutes.  Strain and discard the lavender from cream, then add the vanilla extract, 1/2 teaspoon sea salt, and 2 tablespoons butter to the cream.  Bring the mixture to a soft boil, then immediately remove from the heat.  Set aside covered, keeping it warm while you cook the syrup.  

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In a medium pot, bring corn syrup and sugar to a boil stirring gently to incorporate and melt the sugar.  Once the sugar is melted refrain from stirring the mixture.  Cook the syrup to 310 degrees F, about 15 to 20 minutes.  Once reached, turn off the heat and add the warm cream, stirring until smooth.  Return to medium heat and cook caramel to 260 degrees F, about 10 to 15 minutes.  Remove the pot from the heat and stir in the remaining butter, stirring until smooth.

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Pour the caramel into the prepared loaf pan.  Let it rest 10 minutes,

 then sprinkle with remaining 1/4 teaspoon flaky sea salt.  Allow to cool completely,  Once cool, lift caramel sheet out of the pan and peel away the foil.  With a hot, sharp knife, slice caramel into rectangles. Wrap caramel pieces in waxed paper, twisting each side to close.  Store in an airtight container and they will last for about a month.