Ever since we returned from our vacation to Paris, I have been trying to re-create my favorite things from our visit. One of the many delicious experiences we had was trying fresh caramels from Jacques Genin... The salty buttery sweetness (in a variety of flavors) was unparalleled by any caramel I had ever experienced...
Since I had never made my own candy before, first things first, I bought a candy thermometer. A word to the wise, many are not calibrated correctly (hence my first batch of caramels turned out rock hard) - so you may need to boil some water to see what your thermometer reads (it should register 212 degrees Fahrenheit- adjust your recipes accordingly). I used this recipe from Epicurious with a few modifications: add 1 tsp of vanilla extract to the cream and butter and infuse it with about a tsp of dried lavender...
Voilá!
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