These caramels are the perfect consistency! Chewy, but not so chewy that they make your jaw hurt.
The flavor is rich with a classic caramel base, but the Biscoff adds a unique touch.
You will need:
Measure your ingredients out ahead of time and set them aside. You want them to be ready as soon as you need them, because caramel needs to be stirred at all times!
Once you have measured all of your ingredients, then pour your 1 cup of sugar into a pot. Turn the heat on medium-low. Stir constantly! The sugar will begin to clump and harden and stick to the pan and the spoon and to itself. Don’t worry- just keep stirring! Make sure you stir constantly, because if the sugar sits on the direct flame for too long it will burn and it ruins the flavor of the caramel.
Keep stirring. As you stir the clumps will begin to melt into a golden brown liquid. Make sure that it does NOT look dark brown- that means you are burning it! If it burns, you will have to start over. If you notice that the coloring is getting dark and you are certain that you are stirring constantly, then try turning the heat of your burner down.
When the sugar has turned liquid and the clumps are gone, then add your 5 tablespoons of butter. The caramel will bubble up a little, so be careful. Keep stirring. The butter will melt. Once it has melted the butter and sugar will initially remain separated. Continue to stir the mixture until the butter and liquid sugar amalgamate (become one liquid mixture- no separation!).
Once the liquid is completely amalgamated, then add your heavy cream. The cool cream will make the caramel spit a little. Keep stirring until the ingredients are well blended, then remove the caramel from the heat.
Add your 1/3 cup of Biscoff cookie spread to the caramel mixture now and stir until well blended.
Pour your caramel mixture into a silicone mold and allow them to cool. They will set as they cool.
Once the caramel has cooled and set, then pop your caramels out of the mold and place them in an air-tight plastic container to store.
Store in refrigerator for up to 1 month.