LAVENDER FLEUR DE SEL CARAMEL SAUCE
Number Of Ingredients 7
Steps:
- Heat sugar, water, and corn syrup in a medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes. Remove from heat, and add heavy cream. Return to heat. Cook, stirring, until combined. Remove from heat, and stir in butter, lavender, and fleur de sel. Let stand for 15 minutes. Strain. Caramel sauce can be refrigerated for up to 2 weeks; rewarm in a double boiler.
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