1 cup honey
2 cups Chelsea Soft Brown Sugar
2 cups cream
100g butter
1 Tbsp vanilla extract

Lavender sprigs

Make the lavender cream a day ahead by stirring 1 tablespoon of dried or 4 sprigs of fresh lavender into the cream. Cover and refrigerate for 8 to 12 hours. Strain the cream, pressing on the lavender to extract as much liquid as possible. 

To make the caramel, mix the honey, Chelsea Soft Brown Sugar, cream and butter in a saucepan over medium-low heat.  Cook while whisking gently for 5 to 7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken further.

Turn off the heat, cool slightly and pour the sauce into jars.