Serve this floral lavender and Earl Grey tea caramel sauce warm on top of ice cream or add to French toast for an extra-indulgent breakfast topping. Caramel is tricky, so if at first your sauce bubbles over, be ready to try again!
Ingredients
- 2 tablespoons dried lavender
- 2 Earl Grey tea bags
- 1 cup water
- 3 cups sugar
- 4 tablespoons unsalted butter, cubed and chilled
Instructions
Place dried lavender and tea bags in a bowl, pour boiling water over, cover to steep and let cool to room temperature.
Strain into an 8- to 10-inch-wide saucepan and add sugar, stir to combine, then bring to a simmer over medium heat, WITHOUT STIRRING. Reduce heat to medium-low. Cook, again WITHOUT STIRRING (seriously, don’t even stick a spoon in it!) until the sugar reaches a dark caramel color, about 20 minutes. (The goal is to evaporate the water. It will bubble up, but the bubbles will dissipate when removed from heat.) Remove from heat and whisk in butter until combined.
Let cool slightly before serving over your favorite ice cream.
