This Easy Caramel Drizzle is the perfect way to top off a big bowl of ice cream or drizzle on a cake.  With only a few ingredients you can make your own caramel!  No candy thermometer needed!  Just boil for a few minutes!  Perfect caramel every time.

Easy Caramel Drizzle - Lady Behind The Curtain

Make sure you add it to my Brown Sugar Pound Cake!

Easy Caramel Drizzle - Lady Behind The Curtain

Easy Caramel Drizzle

Easy Caramel Drizzle


  • 1 - 14 ounce can sweetened condensed milk
  • 1 cup light brown sugar, packed
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract


  1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
  2. Reduce heat, and SIMMER for 5 minutes, whisking constantly.
  3. Remove from heat; whisk in butter and vanilla.
  4. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.


This recipe is from Lady Behind The Curtain




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Easy Caramel Drizzle — 24 Comments

  1. Oooo, just saw this on Pinterest! I am a nut for anything caramel and anything sweetened condensed milk! I just want to eat this by the spoonful! REPINNING! 🙂

    Joy @

    • Hi Debra,
      You could use a crushed up Skore Bar. The only difference is that it is coated with chocolate so you would also be adding bits of chocolate. Any Hard toffee bar will do. 🙂

  2. I loved this cake, but I did have trouble with the caramel drizzle. It turned out thick, almost unspreadable (forget any drizzling), and cooled to a thick hard crust. Eight minutes seemed like a long time to simmer, but to be honest, I cooked it on med-high for the first couple minutes until I re-read the directions. Is this sauce supposed to be thin and easy to drizzle?

    • Hi Terri,
      This caramel drizzle does get cold quickly. Make sure you have your cake ready for the drizzle before making it. The key is to drizzle while it’s hot. Also, make sure you simmer very slowly. Thanks for visiting and your comment. Have a GREAT day! 🙂

  3. I like to make desserts and freeze individual servings. How long can this caramel drizzle be kept in the refrigerator to reheat when thawing the cake?

  4. Hi Pat how much does this recipe give you? I wanted to make a mason jar of it and wanted to know if it would harden up quite a bit or stay pour able.

  5. Great simple recipe. I am going to make the drizzle to put on mini apple rose cream cheese filled pies. I’ll let you know if it worked. Hopefully in the process I don’t create another Chernobyl. Thank for the recipe

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