Salted caramel is one of those simple ingredients that makes everything delicious. What makes it even better is that it is ridiculously easy to make at home! Does it get any better? I asked myself that same question and came up with today’s very tasty Cookie Butter Salted Caramel! Cookie butter, especially the Biscoff kind, always results in something amazing, so adding it to salted caramel seemed like a great experiment which yielded delectable results!

I also made a video tutorial showing how to make this recipe! Make sure to check it out here:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

Equipment:

• Medium-size, heavy-bottomed, high-sided saucepan
• Rubber spatula
• 量杯
• Measuring spoons
• Liquid measuring cups

Ingredients:

• 1 cup (200 grams) granulated sugar
• 1/4 cup (60 milliliters) heavy whipping cream
• 1/4 cup (1/2 stick or 55 grams) unsalted butter, room temperature*
• 1/2 cup (120 grams) cookie butter
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt

*注:这很厚carame焦糖的结果l. If you would like a thinner consistency, replace the 1/4 cup unsalted butter with an additional 1/4 cup heavy cream.

Directions:

1. Add the sugar into the saucepan and place on high heat on the stove. Periodically move the sugar with the spatula. (As the sugar melts, it will start to clump up while moving it around. This is perfectly fine, simply continue to move it around the pan.)
2. Once the sugar completely melts and reaches a deep amber color, immediately remove the pan from the stove.Carefully** add in the heavy cream, whisking constantly while doing so.
3. Add the unsalted butter and cookie butter and stir constantly until they are fully incorporated.
4. Add the vanilla extract and salt. Once thoroughly mixed, carefully pour into an airtight container. Let it cool until it is closer to room temperature, close the lid, and store in the refrigerator until ready to use.

Printable Recipe:

Thank you so much for checking out this post! I am super excited to add this caramel to desserts! Let me know how you enjoy this recipe and how you use it!