1 1/2 cups heavy whipping cream
3/4 cup whole milk (or more cream)
2 tsp dried lavender buds
5 tbs salted butter
3/4 cup honey
1 3/4 cups granulated sugar
2 tsp vanilla extract
2-3 tsp fleur de sel (or other sea salt)
Butter an 8×8 pan then line the bottom with parchment paper, extending the paper on two sides to use as handles.
Heat the milk, heavy cream and lavender buds together and bring to a boil. I use the microwave but it could be done in a pan on the stove. Watch it carefully as milk boils over quickly.
Once the liquid comes to a boil, remove it from the heat and let the lavender steep for 30 minutes. Strain through a fine mesh sieve, reserving the liquid and discarding the lavender. Measure out 2 cups of the liquid.
Heat the cream mixture, butter, honey and sugar in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until it comes to a full boil.
Allow the caramel to continue boiling, stirring occasionally. When the mixture reads 240 degrees F on a candy thermometer, begin stirring constantly until it registers 248 degrees F.
The total time for reaching the final temperature is about 25 minutes. Don’t rush the process so the caramel will turn a rich brown color. The point from 240 to 248 degrees happens very quickly.
When the mixture reaches final temperature, remove it from the heat, stir in the vanilla extract and 1 tsp of the salt, and pour into the prepared baking pan.
Sprinkle the top of the hot caramel immediately with an additional 2 tsp sea salt.
Allow the caramel to cool at least 3 hours before cutting.
Note: These were slightly too sticky when cooked to 248 on my large candy thermometer.