The espresso caramels recipe:
1 cup heavy cream
1 cup sugar
5/8 cup light corn syrup
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon pure vanilla extract
2 tablespoons instant espresso powder
1/4 teaspoon coarse salt
I warm the cream and add the espresso powder then cook the sugar and corn syrup to 302F. Once it has reached 302F, I add the other ingredients and cook until 248F.
Honey lavender with same cooking temperatures:
¾ cups sugar
1 teaspoon dried lavender
200 ml (5/6 cup) heavy whipping cream
½ teaspoon pure vanilla extract
3 tablespoons honey
1½ tablespoons unsalted butter, room temperature
½ teaspoon kosher salt
Goat milk and cinnamon, with heating all ingredients at once to 248F:
½ cup butter, cut into pieces
1 cup brown sugar
½ cup white sugar
¼ cup honey
1¼ cups goat milk
1¼ cups heavy cream
1¼ tablespoons vanilla extract
1 teaspoon cinnamon
