Combine the cream, lavender, orange zest and vanilla in a medium saucepan. Bring to a simmer, remove from heat, cover and let steep for 1 hour.

Strain the cream mixture and set aside. Heat sugar in a medium saucepan over medium heat, stirring frequently with a wooden spoon to caramelize sugar evenly. The sugar will begin to crystallize and get chunky as it heats. Be patient.

As it begins to liquefy, stir regularly so that the bottom doesn’t burn. Use a candy thermometer to check the temperature of the sugar as it caramelizes. When it reaches 340°, slowly pour the cream mixture into the sugar. Be careful as you do this. The cooled cream will cause the sugar mixture to triple in volume and bubble violently. Watch out for hot rising steam.

Remove from the heat and stir in the butter. Let cool for 5 to 10 minutes, then drizzle over your favorite dessert, coffee or tea.