As you all have probably noticed, I’m kind of hooked on Biscoff Spread. I’ve made several cookies and brownies this fall using Biscoff and they’ve all been great. The cinnamony spread adds a wonderful flavor that goes well with so many different desserts. If you can’t find the spread locally, try ordering it from Amazon. It’s a pain to order it through the mail- but I promise you won’t be sorry when you find out how delicious it is!
Adding some Biscoff to a batch of home-made caramel really ups the deliciousness of the creamy sauce. I originally made this caramel to go over an apple pie (recipe coming soon!) and the leftover caramel has been wonderful over ice cream too!
In other exciting news, Annie’s Cooking Lab now has a Facebook page, be sure to check it out when you have a chance!
- 1½ cups sugar
- 1¾ cups heavy cream
- ¼ tsp. coarse salt
- ½ cup Biscoff Spread
- Spread the sugar evenly on the bottom of large, heavy-duty saucepan and place over medium-low heat. Keep a close eye on it, when the sugar around the edges begins to liquefy, use a wooden spoon to gently stir it to the middle.
- Continue to carefully stir until the sugar has completely melted and the caramel has reached an amber color. If you're using a dark-colored pot, it's helpful to color test the caramel on a white plate or paper towel so you get an accurate view of the color.
- Once it has reached an amber color, remove from heat and slowly stir in the heavy cream and salt. As the sugar and cream combine it will steam and bubble profusely, so be careful. The sugar may harden and seize together, if that happens return the pot to medium-low heat and stir until the sugar has melted again and is incorporated with the cream then remove from heat.
- Stir the Biscoff Spread into the hot caramel until smooth and combined. Allow the sauce to cool and then store in an airtight container in the refrigerator.