I made this Lavender-Fleur De Sel Caramel Sauce from the February 2010 issue of Martha. It's brand new and the recipe doesn't seem to be on the website yet, dangit. Otherwise I'd link to it. (Is it me, or is the MSL site getting harder and harder to use?) However, in searching for a similar recipe to link to I found this one, which looks great and uses no corn syrup, which I think is so very wonderful. It seems almost all caramel recipes call for nasty corn syrup and I always feel so weird using it—although I use it nonetheless. But this one doesn't! So, to alter this recipe to make pretty much exactly what I made, just add 1/4 tsp fancy salt, like Fleur De Sel, and 1 teaspoon dried lavender at the very end. Then let it sit for 15 minutes and strain it into your jar. There you have it.
Here it is drizzled over pears with chopped cashews on top. I warmed it just slightly from the fridge. It's really good, but I think I am still on the fence. I love caramel. Like I have a fierce love of caramel. So, I am hesitant to gussy it up with salt and lavender. I love it so much plain-jane. Every time I eat this, I like it, but at the same time I think "wow, this is the best tasting liquid soap ever!" because the lavender is unexpected on the first taste. Then, after the second bite I really enjoy it. So, I am not 100% sure when I make this again (which I will) I will add anything extra at all, but I might. Pete tried it on vanilla ice cream last night and loved it and said it was "crazy-fancy-restaurant good." It was excellent on chocolate ice cream too, despite what I said about the initial soapiness.
- Unrelated, I now am selling a print of the drawing I just posted right here in my etsy shop. I am geeking out about how good the black ink looks on this very fancy (and expensive!) watercolor style paper I am printing on. I love this paper so much and I really think you will as well.
