This week’s recipe just happens to use two of my favorite ingredients of all time: honey + lavender. I love, love, love everything lavender — sipping iced lavender lattes, using lavender soap, snipping lavender buds from the garden, baking with lavender… I’m a little obsessed. And then there’s honey… honey is just one of those ingredients that I could probably work into any recipe. Seriously, try me.
This caramel sauce is smooth and drizzly with just the right amount of sweet. I love the light blonde color of this sauce along with the light, floral flavor from both the honey and lavender.
If your sauce becomes too firm after cooling or storing in the refrigerator, reheat the sauce gently until it is just smooth enough to pour.
Trevor and I enjoyed our batch of lavender + honey caramel sauce poured over a few scoops of vanilla bean ice cream. I’m so excited about all the other ways that we can use this sauce though. Like… mixed into an a cup of tea or a homemade latte, drizzled over shortbread cookies, layered between slices of lemon cake… so many possibilities!
- ¾ cup honey
- ¼ cup heavy cream
- 1 TB lavender buds / dried
- 1 TB butter
- pinch of salt
- 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!