Cookie Butter Caramel Sauce
Ingredients
1 cup (200 g) sugar
6 tbsp (90 g) butter (room temperature)
1/2 cup (120 ml) heavy cream
1/3 cup (80 g) cookie butter (Biscoff spread)
1 pinch of salt
1 tsp vanilla extract (optional)
Instructions
1. Make the caramel
1. In a heavy saucepan, add the sugar.
2. Heat on medium without stirring.
3. When the sugar starts melting, gently swirl the pan.
4. Continue until it becomes a golden amber color.
2. Add butter
5. Add the butter and whisk quickly. The mixture will bubble — this is normal.
6. Mix until the butter fully melts.
3. Add cream
7. Slowly pour in the heavy cream while whisking.
8. Cook for 1–2 minutes until smooth.
4. Add the cookie butter
9. Remove from heat.
10. Add the cookie butter and mix until fully melted and creamy.
11. Add salt and vanilla.
Texture
Warm = pourable
Cool = thicker and spreadable
Storage
Store in a jar in the fridge for up to 2 weeks.
Reheat gently in the microwave for 10–15 seconds to soften.
