I embarked on this work with great expectations and the result exceeded my every expectation. I wanted to create such a lavender candy, in which the aroma of the lavender makes itself felt gently, but it’s not the exclusive flavour, and I also didn’t want a candy made of “regular” sugar. This is how I arrived to the idea that I would amalgamate milk-caramel with lavender, and based on the opinions so far, a fantastic flavour was born.
I was a bit anxious if others would like the flavour of this unusual candy so I had several of my acquaintances (young and old) taste the creation. The lavender fans were, of course, amazed, but there were some who had never tasted anything with lavender before in their lives and their first reaction was, this is fantastic, where is this available. Practically nobody wanted to believe that this was a home-made candy.
1 cup (250 ml) cream (I used the 20%) 1 1/4 cup (250g) sugar 6 dkg butter 1 packet vanilla sugar 1/4 cup (60g) lavender honey (see its preparation here ) This amount is equivalent to one big tablespoon. 8-10 drops of genuine lavender oil (Lavandula Angustifolia)
IMPORTANT: use only pure, distilled, 100% purity genuine lavender oil, not, under any circumstances some lavender aroma or fragrance!
We pour the ingredients together in a pan and boil it for 25 minutes with the stove on low. At the end it should be continuously stirred. When ready we pour it on a buttered baking paper (as it later turned out, it doesn’t need to be poured into a mould, because by the end it will be quite thick) About half an hour later it will have thickened quite well, at this time we cut 0,5 inch (1 cm) stripes (one at a time), which we cut into 0,5 inch (1 cm) squares and triangles with a buttered pair of scissors.
On the next day I packed the candies one by one into grease-proof paper. Of this amount 3/4 pound (340g) candy came out, altogether 150pc.The process of preparation step by step is in the picture above.