This super simple caramel sauce makes pretty and delicious edible Christmas gifts. I’ve used Chelsea Soft Brown Sugar which gives the caramel a liquorice-like depth. The lavender is optional and, if you have time, prepare a day ahead. Decorate each jar with extra lavendar and rustic twine. Merry Christmas and happy cooking. x
Plus you can WIN $50 worth of Chelsea products to bake over summer. Simply comment via facebook and I’ll announce a winner in January!
1 cup Honey
2 cups Chelsea Soft Brown Sugar
2 cups cream
1 Tbsp Vanilla Extract
Lavender sprigs (Optional)
If using lavender, make the cream a day ahead by stirring 1 tablespoon of dried or 4 sprigs of fresh lavender into the cream. Cover and refrigerate for 8 to 12 hours. Strain the cream, pressing on the lavender to extract as much liquid as possible.
To make the caramel, mix the honey, brown sugar, cream (or lavender cream) and butter in a saucepan over medium-low heat.
Cook while whisking gently for 5 to 7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken further.
Turn off the heat, cool slightly and pour the sauce into jars. This will last in the fridge for up to 2 weeks.
I’ve partnered with #chelseasugar to bring you this post but as always all opinions are my own.
Gretchen Lowe, Food Stylist Auckland