In a small sauce pan over medium-high heat, combine honey and heavy cream and stir with a wooden spoon. Heat until caramel reaches 238 degrees. Use a candy thermometer to monitor temperature.
Remove from heat immediately and stir in butter and salt. Strain out lavender buds if desired. Let cool. Serve over vanilla bean ice cream, use it to make a caramel macchiato, or drizzle it over cake!
Recipe by at https://www.adventuregathereat.com/lavender-honey-caramel-sauce/