Recipe

Lavender Caramel Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 7 months ago from: Pure Dessert By Alice Medrich Pour this perfumed caramel sauce over Vanilla Bean or Crema Ice Cream , and sprinkle with chopped pistachios. This makes a big batch of sauce, 3 1/2 cups but it keeps almost indefinitely in the refrigerator and makes a perfect gift. ... More Prep:15m Cook:25m Servings:20	Mystic_rive
	equipment candy thermometer silicone spatula or wooden spoon

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Ingredients

2 cups heavy cream

1 tablespoon dried culinary lavender

3/4 cup golden syrup or light corn syrup

1/4 cup honey

2 cups sugar

1/4 teaspoon fine sea salt

3 tablespoons unsalted butter,

cut into chunks

Directions

One day before serving, in a small bowl, combine the cream and the lavender. Cover and refrigerate for 8 to 12 hours.

Strain the cream into a small saucepan, pressing on the lavender to extract all the liquid; discard the lavender. Heat the cream until small bubbles form around the edges of the pan. Cover and set aside.

Combine the golden syrup or corn syrup, honey, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon for use again later.) Uncover the pan and wash down the sides once more. Attach the thermometer to the pan without letting it touch the bottom and cook, uncovered (without stirring), until the mixture reaches 305 degrees F.

When the sugar mixture is at 305 degrees F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream, taking care, as the mixture will bubble up and steam dramatically. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir, scraping the bottom and sides of the pan, until the cream is completely incorporated and the sauce is smooth. Continue to cook, stirring occasionally, until the mixture reaches 225 degrees F or, for a sauce that thickens like hot fudge over ice cream, 228 degrees F.

Pour the caramel sauce into a sauceboat to serve or into a heatproof jar for storage. The sauce can be stored in the refrigerator indefinitely; before using reheat gently in the microwave or a saucepan, just until warm and flowing.

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Comments

mumtazcatering 1 year, 7 months ago said:
Hi Joymarie....my youngest son will enjoy this recipe,he is into unusual ice cream flavours and sauces...he wants to own an ice cream shop one day..GOD WILLING ......he is soo passionate about it:}
have a blessed day....my dear friend
Mumtaz

juliecake 1 year, 7 months ago said:
Simply beautiful!