Lavender-infused caramel sauce

If you’re looking for an insanely easy and fool-proof caramel recipe, look no further! For some, making your own caramel sauce sounds intimidating. I mean, have you seen all the caramel struggles on The Great British Baking Show? It seems like every season there is at least one person scrambling to remake their caramel because something went horribly wrong. It is all about timing and not deviating from the recipe. Now go forth and make caramel sauce Paul and Prue would be proud of!

Lavender is SO fun to experiment with in the kitchen! Head on over to our products page to shop our line of culinary lavender. The possibilities are endless!

Makes 1 cup |  recipe adapted from


  • 1 cup sugar
  • 1 tbsp chopped dried culinary lavender
  • ÂĽ cup water
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • 1 tsp vanilla 
  • Pinch of salt 


  1. Chop lavender and combine with the sugar.
  2. Add the lavender, sugar, and water to a heavy-bottomed saucepan; stir to ensure a flat and even layer.
  3. Warm saucepan over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
  4. (At this point, DO NOT stir again – simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan with water, as needed, to prevent crystallization.)
  5. Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
  6. Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
  7. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
  8. Whisk in the vanilla and salt.
  9. Set aside to cool in the pan for 10 minutes.
  10. Before serving, pour caramel through a strainer to remove lavender buds.
  11. Then pour into a lidded glass jar and allow to cool completely. (It will thicken a bit as it cools)