We start with browned butter, tempered with cream, add organic brown sugar & honey then finish with a Bourbon Vanilla & Grand Marnier. The lovely butterscotch nuance of this caramel, with a hint of orange is finished with a flourish of Fleur de Sel, crushed lavender buds or rose petals. So romantic.

ABOUT 30 CARAMELS

• 1 cup butter

• 2 cups heavy whipping cream

• 2 cups honey (we like to buy locally harvested honey for this recipe we used a combination of Wildflower & Lavender honey from Lavineyard Farms)

• 1 cup organic brown sugar (packed)

• 1/8 tsp. salt

• 1 tsp. Bourbon Vanilla

• 1 Tbsp. Grand Marnier

Flourish.

• Fleur de Sel

• Lavender buds (optional but an elegant touch, culinary grade)

1.) In a large sauce pot over medium heat, brown the butter (it will foam up, turn a soft golden color & give off a nutty aroma). Add the cream, honey, brown sugar & salt, stir to combine. Insert a candy thermometer & bring mixture to a boil. Turn heat down to a temperature that keeps the caramel at a soft boil. For my gas range, this was low but for electric it might need medium heat. Cook, stirring frequently until it reaches 255f, this should take 45-50 minutes. Remove from heat, stir down mixture then add vanilla & Grand Marnier.

2.) Line a 9” square pan with parchment paper, overlapping the sides. Alternately you can use candy molds or I used silicone ice cube trays. Pour hot caramel into prepared pan & cool completely in the fridge. Use the parchment to remove caramel, cut into individual squares. Sprinkle with fleur de sell & crushed lavender buds. Wrap individual caramels in parchment or in small, food grade goodie bags.