Lavender & Fleur de sel Caramel Sauce

After making the Salted Caramel Sauce with Bourbon which had a good kick from the bourbon, I tried out this lavender & fleur de sel version. In this one, I could use a bit more lavender; it's there, but it's subtle. It's always a risk, bumping up florals; you don't want it to taste like soap or a mouthful of perfume. But next time with this one, I'd bump up the lavender a bit, or maybe just smash them up more before adding them to release more flavors.

The original recipe for this one is from Martha Stewart:
Heat 3/4 cup sugar, 1/4 cup water, and 1/4 cup corn syrup in a medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes. Remove from heat, and add 3/4 cup heavy cream. Return to heat. Cook, stirring, until combined. Remove from heat, and stir in 5 tablespoons butter, 1 teaspoon lavender, and 1/2 teaspoon fleur de sel. Let stand for 15 minutes. Strain.