{recipe} Lavender Caramel Sauce

Lately it seems like everything that’s caramel is salted caramel. Now I like my salted caramel as much as the next gal, but I feel like it’s time to think about other kinds of caramel for a change. Like caramel that’s infused with something wonderful. Like lavender caramel.

You may notice that despite my protestations vis a vis salted caramel, there is a bit of salt in the recipe. That is, of course, not intended to make it salty-tasting, but serves just to bring out the flavors and open the taste buds a bit. It’s not discernible as a salt flavor, but it does make it taste better.

I was able to buy dried lavender flowers in the spice section of my local market, but you can buy it directly from Spicely online if you can’t find it locally.

I think lavender goes fabulously with citrus, strawberries, peaches, cherries, and figs. Here are some recipes you may want to pair it with:

Recipe: Lavender Caramel Sauce
makes about 1 1/2 cups


  • 1/2 cup heavy cream
  • 1 tsp dried lavender flowers
  • large pinch salt
  • 6 Tblsp butter
  • 1 cup sugar
  • 1/2 cup water


  • Heat the cream in a small saucepan until bubbles form at the edges. Turn off the heat and add the lavender flowers and the salt. Let it sit off the heat, on  the stove, for 2-4 hours. Strain, pressing through the lavender flowers with a spoon or spatula. Set infused cream aside.
  • Cut butter into chunks and set aside.
  • Combine sugar and water in a heavy saucepan and cook over medium high heat. When sugar turns light yellow, watch carefully and swirl the pot gently (don’t stir) as it darkens. When it reaches a deep amber color, turn off heat and add butter immediately. Be careful as it will foam up. Continue swirling. When butter is melted, add cream. Stir with a heat-proof spatula until melted and combined.
  • Decant carefully into glass mason jar or measuring cup to cool. Store in fridge up to a week.
  • To serve, heat gently on the stove until caramel is pouring consistency.

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5 Responses

  1. Lora says:

    This is gorgeous. Love!

  1. February 14, 2013

    […] can serve this cake with ice cream or whipped cream. I like to make lavender caramel sauce to really put it over the top. It’s equally at home on a dessert tray or at the brunch […]

  2. July 3, 2013

    […] {Recipe} Lavender Caramel Sauce […]

  3. July 5, 2013

    […] {Recipe} Lavender Caramel Sauce […]