Easy Caramel Drizzle Sauce

Lady Behind The Curtain - Easy Caramel Drizzle Sauce

A delicious easy caramel drizzle sauce.  Use the extra on ice cream!  :)

Easy Caramel Drizzle Sauce

Easy Caramel Drizzle Sauce

Ingredients

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

Instructions

  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.

Notes

This recipe is from The Taste of the South’s Southern Cakes Magazine.

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Comments

Easy Caramel Drizzle Sauce — 12 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 @ Yesterfood.blogspot.com

    • 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?

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