Biscoff Caramel Sauce

Oh my! You’re gonna flip ……………….
…………. over this crazy-delicious dessert topping. And you can make it in less that fifteen minutes, start to finish! In the microwave!

 My husband (and chief taste-tester) is my most honest critic. You’ll understand just how honest he is when I share a incident that occurred last summer. I had prepared a hummus and veggie tray for him to shoot a few photos of for the blog. He looked at my composition and said kindly but firmly, “Chrissy, this really looks like a pile of doggie doo-doo!” Needless to say, I went back to the drawing board on that one!

I do appreciate his honesty though and knew when he took one taste of this sauce and declared, “I think this may be the best thing I have ever put in my mouth!” ………….. well, I knew it was definitely a winner!

The cast of characters for this yummy sauce are; brown sugar, butter, corn syrup, half and half, a pinch of salt and Biscoff Spread. If you’re not familiar with Biscoff Spread, you can learn more about this delightful heaven-in-a-jar here. If you need a outrageously delicious dessert in a BIG hurry, pick up some vanilla ice cream and whip up a batch of this super easy sauce – don’t be surprised if your family/friends lick their bowls clean!

Biscoff Caramel Sauce

Ingredients:
2 ounces butter (4 tablespoons)

1 cup dark brown sugar, packed
⅓ cup corn syrup
⅓-½ cup half and half
¾ cup Biscoff Spread
1 teaspoon vanilla
sea salt, just a pinch

Directions:
1. Place butter in a large microwave-safe bowl. Heat on high for 30 seconds till melted. Add brown sugar, corn syrup, 1/3 cup half & half and a pinch of sea salt, stir well.

2. Heat on high for one minute, remove from microwave and stir vigorously. Heat on high for another 2 minutes, mixture will bubble furiously.

3. Remove from microwave, stir and taste. Sauce should be smooth, without graininess. If it is still grainy (undissolved sugar), return to microwave and cook for up to one more minute.

4. Stir in Biscoff Spread until completely incorporated and smooth. Stir in vanilla. Sauce will thicken a bit as it cools – if it’s too thick just add a bit more half and half.



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