Easy Biscoff Caramel Sauce
Delicious as a topping for ice cream, brownie sundaes, crêpes, and all types of desserts, this Easy Biscoff Caramel Sauce makes everything better. With its delicious speculoos flavor and creamy texture, Biscoff cookie butter adds that extra special touch to a traditional caramel sauce recipe.
This Easy Biscoff Caramel Sauce is also the perfect drizzle topping on my Biscoff Apple Walnut Cobbler! To learn how to make this yummy dessert topping recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For my best tips on how to make this caramel sauce, please visit my Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
EASY BISCOFF CARAMEL SAUCE
Ingredients
Instructions
- Add butter to a 3 quart saucepan on medium heat, and begin to melt. Once the butter barely coats the bottom of the pan, add brown sugar, and filtered water. Allow to melt down, then stir the mixture with a silicone spatula, scraping the bottom and sides of the saucepan to prevent crystals from forming (see Note #1). Once melted, stir and scrape the pan once more, and bring mixture to a boil. Without stirring, bring the mixture to a boil. Then boil for 5 minutes (gently stirring only once every minute).
- Add sea salt, and very carefully and slowly whisk in heavy whipping cream (CAUTION - mixture will spatter and bubble up). Once combined and smooth, bring to a full boil, then stop whisking, and boil for 2 minutes. Test to make sure there is no grittiness (see Note #2).
- Remove from heat, and quickly whisk in vanilla, and Biscoff cookie butter. Once combined and smooth, set aside to cool down for 3-5 minutes. Stir, and serve warm on your favorite dessert, and enjoy (see Note #3)!
Notes
- If sugar starts to crystallize and clump together, continue stirring until it comes together and liquifies, turns into a sauce, and starts to bubble.
- To test for grittiness, put a small amount of caramel on the silicone spatula, and allow to cool until barely warm. Rub the caramel between your index finger and thumb to test. If it’s smooth, then proceed to the next step. If it’s gritty, then continue to boil until it’s smooth (check after 1 minute).
- To store, transfer to a wide mouth airtight container, and allow to cool uncovered at room temperature. Then cover, and store in the refrigerator for up to 2 weeks.
- When ready to use, just reheat the amount needed in the microwave for a few seconds, then stir, and pour over your favorite dessert.
- Serve warm over my Biscoff Apple Walnut Cobbler (recipe coming soon), as a topping for ice cream with Biscoff Cookies, brownie sundaes, crêpes, or as a dip for sliced apples or strawberries, or on your favorite dessert.
- Makes 1 ¼ cups, and about 20 servings (1 tablespoon per serving).
Nutrition Facts
Calories
100.43Fat (grams)
5.6 gSat. Fat (grams)
3.11 gCarbs (grams)
12.57 gFiber (grams)
0 gNet carbs
12.57 gSugar (grams)
11.86 gProtein (grams)
0.4 gSodium (milligrams)
7.04 mgCholesterol (grams)
12.74 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Add 4 tablespoons unsalted butter to a 3 quart saucepan on medium heat, and begin to melt. Once the butter starts to coat the bottom of the pan, add 1 cup lightly packed light brown sugar, and 2 tablespoons filtered water. Allow butter to melt down, then with a silicone spatula, stir the mixture to combine, scraping the bottom and sides of the saucepan to prevent crystals from forming (see Note below). Once combined, bring mixture to a boil without stirring. Then boil for 5 minutes (gently stir only once every minute).
Note: If sugar starts to crystallize and clump together, continue stirring until it comes together and liquifies, turns into a sauce, and starts to bubble. If that doesn’t work, remove from heat, add 1 tablespoon hot filtered water, and vigorously whisk until sauce comes together.
STEP 2
Add 1 pinch sea salt, and very carefully and slowly whisk in ½ cup heavy whipping cream (CAUTION - mixture will spatter and bubble up). Once combined and smooth, stop whisking. Scrape sides and bottom of pan only once with a silicone spatula, and bring to a full boil. Boil for 2 minutes without stirring. Test to make sure there is no grittiness (see Note below).
Note: To test for grittiness, take a small amount on the silicone spatula, and allow to cool until barely warm. Rub a bit of caramel between your index finger and thumb to test. If it’s smooth, then proceed to the next step. If it’s gritty, then continue to boil until it’s smooth (check after 1 minute).
STEP 3
Remove from heat, and quickly whisk in 1 teaspoon pure vanilla extract, and ¼ cup Biscoff cookie butter. Once combined and smooth, set aside to cool down for 3-5 minutes.
SERVING
Stir, then serve warm on your favorite dessert, and enjoy!
Note: See Serving Suggestions below for other serving ideas.
SERVING SUGGESTIONS
Serve warm over my Biscoff Apple Walnut Cobbler, as a topping for ice cream with Biscoff Cookies, brownie sundaes, crêpes, or as a dip for sliced apples or strawberries, or on your favorite dessert, and enjoy! Or transfer to a wide mouth airtight container, and allow to cool uncovered at room temperature. Then cover, and store in the refrigerator for up to 2 weeks.
Notes:
Can be stored refrigerated in a wide mouth airtight container for up to 2 weeks. When ready to use, just reheat the amount needed in the microwave for a few seconds, then stir, and pour over your favorite dessert.
Makes 1 ¼ cups, and about 20 servings (1 tablespoon per serving).
VIDEO
How to Make this Super Easy Biscoff Caramel Sauce!
Blog Comments & Tips
Thick & rich caramel sauce with a twist!
Delicious on everything from fresh fruit to the most decadent desserts, this Easy Biscoff Caramel Sauce makes everything taste better! Smooth and silky with the unique flavor of speculoos, this delicious caramel sauce recipe is so easy to make, you don’t even need a candy thermometer!
I first developed this recipe because of a need for a special topping for my new Biscoff Apple Walnut Cobbler. Although the apple cobbler tasted great on its own and even better with some caramel sauce, I thought an extra punch of speculoos flavor would kick it up a notch. The key was in the timing and rounding off the flavors with some Biscoff cookie butter, sea salt, and pure vanilla extra.
In the end, I found that this delicious caramel sauce also tasted amazing as a topping for ice cream with Biscoff Cookies, brownie sundaes, crêpes, sliced apples or strawberries, or your favorite dessert!
How do you ensure the best results from this recipe?
My 5 tips to making this Easy Biscoff Caramel Sauce:
Patience is important, but alternating between whisking and scraping the pan with a silicone spatula are key in this recipe, as the sugar will begin to crystalize before it smooths out and turns into a sauce. This eliminates the need to continuously brush down the pan with water.
If it doesn’t smooth out and is still grainy, you can add about 1-2 tablespoons more of hot water, and bring to a boil while vigorously whisking until the sugar is dissolved and the sauce comes together.
Use CAUTION when adding the heavy cream, as the mixture will spatter and bubble up. Continue to whisk until the mixture is combined and smooth, and begins to boil. Then boil for 1 minute, until the sauce is no longer grainy.
This sauce keeps well if refrigerated in a wide mouth airtight container for up to 2 weeks. Just make sure to pour the sauce into the container while it’s warm (not hot) and pourable, then allow it to rest uncovered at room temperature until completely cooled. Seal the container, and refrigerate.
When ready to use, just reheat the amount needed in the microwave for a few seconds, then stir, and pour over your favorite dessert.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to scrape the bottom and sides of the pan with a silicone spoon to prevent the crystals from forming.
Inspired by the Biscoff Caramel Sauce recipe from thecafesucrefarine.com, I switched up the quantities, eliminated the corn syrup, and swapped out a few ingredients to make it my own. I also changed up the technique to a stovetop recipe to have more control of how the caramel sauce forms.
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