This Easy Caramel Drizzle delivers just like the name says….easy. Add this sauce on top of a big bowl of ice cream, drizzled all over cheesecake or as a frosting on a cake. With only a few ingredients you can make your own caramel! No candy thermometer needed! Just boil for a few minutes! The perfect jar of liquid gold!

Be warned you’ll want to hide the spoons otherwise you will be eating this delicious Easy Caramel Drizzle before you can use it. To REALLY see how easy this recipe is to make….watch the video below.

How to Make Easy Caramel Drizzle

INGREDIENTS

• SWEETENED CONDENSED MILK: Provides a concentrated creaminess and sweet, milky flavor.

• BROWN SUGAR: Offers the caramel flavor.

• UNSALTED BUTTER: Butter goes through a chemical reaction when it hits hot sugar, adding an incredible amount of depth and flavor.

• VANILLA EXTRACT: With only a few ingredients, it’s important to use good quality items. Always use pure vanilla extract, not artificial vanilla.

INSTRUCTIONS

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

BROWN SUGAR POUND CAKE

This Easy Caramel Drizzle is not like a store bought caramel. When it cools it becomes just like a chewy caramel but not the kind that sticks to your teeth…..the good kind! This little fact is what makes it perfect on cakes and cupcakes. One of my favorite cakes for this caramel is the Brown Sugar Pound Cake (pictured below↓↓↓). Click here for the recipe—->>>>**BROWN SUGAR POUND CAKE**

When it comes to caramel there’s nothing like homemade but messing with candy thermometers and getting the correct temperature maybe a little haunting. Try this amazing Easy Caramel Drizzle recipe and you’ll never use store bought caramel again! You love caramel apples but don’t like getting sticky caramel stuck in your teeth? GREAT NEWS! Create the most incredible caramel apples without the sticky mess! Use this Easy Caramel Drizzle as a dipping sauce for apple slices.

How to Store Easy Caramel Drizzle

You’re getting a treat and eating a healthy apple! In my book that means you’re eating healthy! Hahaha….. So load up on fresh apples and crunch away!

STORAGE AND FREEZING

STORAGE: After being cooled, covered and stored properly, this sweetened condensed milk caramel sauce can be kept up to 1 month in the refrigerator. I like storing mine in a mason jar.

FREEZING: The caramel also freezes well. Place in an airtight container or zip top bag and keep for up to 3 months. Beyond that time the caramel might develop ice crystals. TO THAW: Leave at room temperature until the caramel softens. Then reheat in the microwave. REMEMBER THIS IS A FROSTING NOT A DIP.

MORE CARAMEL RECIPES

**1. EASY ESPRESSO CARAMEL SAUCE 2. EASY PUMPKIN CARAMEL SAUCE 3. EASY CARAMEL SAUCE**

Easy Caramel Drizzle

Yield: Makes One Pint

Ingredients

1 (14 ounce) can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons unsalted butter
½ teaspoon vanilla extract
pinch of salt

Instructions

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

STORAGE AND FREEZING

STORAGE: After being cooled, covered and stored properly, this sweetened condensed milk caramel sauce can be kept up to 1 month in the refrigerator. I like storing mine in a mason jar.

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Comments

Easy Caramel Drizzle — 74 Comments

Joy @ Yesterfood on March 18, 2013 at 8:32 am said:

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

Reply ↓
- Sheryl on March 18, 2013 at 1:30 pm said:
  
  Hi Joy,
  It’s funny you would say that. I did have a couple of spoonfuls last night! HAHA! 🙂
  
  Reply ↓
- Ginger quinn on September 8, 2017 at 11:37 am said:
  
  Just made this the cake is even good without the Carmel but even better with Carmel.
  
  Reply ↓
  - Sheryl on September 8, 2017 at 5:52 pm said:
    
    WooHoo that’s awesome Ginger!
    
    Reply ↓
Debra on March 26, 2013 at 1:23 am said:

I really want to make this! But I’ve never seen toffee bits here in France. Can you suggest a Substitute?
Thank you for your reply-

Reply ↓
- Sheryl on March 26, 2013 at 9:27 am said:
  
  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. 🙂
  
  Reply ↓
Terri on April 3, 2013 at 9:02 pm said:

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?

Reply ↓
- Sheryl on April 3, 2013 at 9:57 pm said:
  
  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! 🙂
  
  Reply ↓
Nancy on August 29, 2013 at 6:12 pm said:

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?

Reply ↓
- Sheryl on August 29, 2013 at 7:30 pm said:
  
  Hi Nancy, I don’t know. If I had to guess maybe a couple of weeks or longer. There really isn’t anything that spoils quickly in the recipe.
  
  Reply ↓
  - Nancy on August 31, 2013 at 11:39 am said:
    
    Thanks! I’m going to give it a try.
    
    Reply ↓
Betty on November 27, 2013 at 6:29 pm said:

Just found you. Lovely site. Going to try this recipe sounds wonderful.

Reply ↓
- Linda B on November 10, 2019 at 10:42 pm said:
  
  Put some pecans in the caramel
  drizzle, Yum Yum!
  
  Reply ↓
  - Sheryl on November 11, 2019 at 4:13 pm said:
    
    That does sound yummy Linda!
    
    Reply ↓
nancy on July 30, 2014 at 10:29 pm said:

Just biting into it. That is heaven. Mine does not look like yours. But it still taste great!

Reply ↓
Jennifer on September 2, 2014 at 1:45 pm said:

This makes an incredible frosting/glaze! Just keep stirring constantly and pour it quickly once it’s finished. It begins to harden immediately.

Reply ↓
shelby on December 22, 2014 at 2:40 am said:

love this and am storing in my files for future use!

Reply ↓
Tamara on March 31, 2015 at 7:06 am said:

Can you reheat the caramel to reuse?

Reply ↓
- Sheryl on March 31, 2015 at 1:01 pm said:
  
  Yes Tamara. Pop it in the microwave for 30 seconds, stir and if it needs more only do 15 seconds.
  
  Reply ↓
Pat on November 28, 2015 at 9:04 am said:

My Caramel Drizzle tasted so good as I was putting it on the cake, but when it firmed up it was sugary. What did I do wrong?

Reply ↓
- Sheryl on November 28, 2015 at 9:35 am said:
  
  Hi Pat, The drizzle does harden like frosting once it cools down.
  
  Reply ↓
  - Pat on December 1, 2015 at 11:28 am said:
    
    It was firm but that’s not a problem — the problem is the drizzle was not smooth & creamy, it was grainy, like when you make fudge & it turns grainy.
    
    Reply ↓
    - Sheryl on December 1, 2015 at 2:59 pm said:
      
      Hi Pat, Maybe boiled at too high of a temp or too long?
      
      Reply ↓
Marsha A Johnson on October 14, 2016 at 2:01 am said:

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.

Reply ↓
- Sheryl on October 15, 2016 at 11:22 am said:
  
  Hi Marsha, Yes this will harden. It’s more of a drizzle to go over cakes. Here is a link to a more pourable caramel. Easy Caramel Sauce
  
  Reply ↓
Deborah Odom on October 19, 2016 at 5:09 am said:

Can you use the easy caramel sauce on this cake or will it just slide off?

Reply ↓
- Sheryl on October 19, 2016 at 7:48 am said:
  
  No Deborah, this caramel recipe goes with the cake. It is thick and will harden in minutes into a delicious frosting.
  
  Reply ↓
- Angela M Morris on October 30, 2018 at 12:39 pm said:
  
  Can you use to make caramel apples?.
  
  Reply ↓
  - Sheryl on October 30, 2018 at 8:58 pm said:
    
    Hi Angela, No this caramel doesn’t harden like you would need for caramel apples. Click here for a recipe—->>>>OLD FASHIONED CARAMEL APPLES
    
    Reply ↓
Carmen H. Ramirez on November 15, 2016 at 7:08 pm said:

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

Reply ↓
Debbie on May 14, 2017 at 5:15 pm said:

Ilove anything CARAMEL can’t wait to try this sounds amazing.

Reply ↓
- Sheryl on May 21, 2017 at 9:29 am said:
  
  Better hide the spoons Debbie! 🙂
  
  Reply ↓
Detra Kay Campbell on May 19, 2017 at 6:57 pm said:

I’m going to make some Pecan Caramel Clusters with this recipe! I’ll let you know how it turns out.?

Reply ↓
- Sheryl on May 21, 2017 at 9:22 am said:
  
  Yes, please do Detra!
  
  Reply ↓
Roger on July 13, 2017 at 12:38 pm said:

Very good recipe for icing, sounds like the one my mom made similar to put on her homemade chocolate cake, was such a favorite for myself and siblings. None of us had the recipe for the icing , so will definitely try this one. Thanks for the recipe

Reply ↓
- Sheryl on July 13, 2017 at 2:21 pm said:
  
  Awesome Roger! I love the idea of using it on a chocolate cake!
  
  Reply ↓
Jinjer on August 13, 2017 at 7:01 pm said:

Discovered I only had brown sugar I had previously mixed with cinnamon. Tried it anyway and it worked! Drizzled it over a Sarah Lee pound cake. Delicious!

Reply ↓
- Sheryl on August 13, 2017 at 8:16 pm said:
  
  Hi Jinjer, I love that idea!
  
  Reply ↓
Terri Clark on August 13, 2017 at 7:05 pm said:

Sounds like it would be AMAZING on cheesecake!! Gotta try!! 🙂

Reply ↓
- Sheryl on August 13, 2017 at 8:17 pm said:
  
  Oh my gosh Terri I hadn’t thought of that. It does sound amazing!
  
  Reply ↓
Sherry on October 15, 2017 at 11:10 am said:

Hi Sheryl,

Finally got around to baking the cake and making the sauce. Delish!
One thing though, my caramel didn’t come out as dark as depicted. Any suggestions?

Reply ↓
- Sheryl on October 15, 2017 at 9:04 pm said:
  
  Hi Sherry, I’m glad the cake turned out and you loved it as much as I do! The only thing I can think of as far as the caramel color is the cooking time. Either it didn’t simmer hard enough, long enough or both.
  
  Reply ↓
Rochelle on November 4, 2017 at 8:45 am said:

Can you say AMAZING!!!!!
This will be a repeat preformance!!!

Reply ↓
- Sheryl on November 4, 2017 at 10:05 pm said:
  
  Thanks Rochelle! I love this recipe! I have to stop myself from eating it by the spoonfuls! 🙂
  
  Reply ↓
Valerie on November 21, 2017 at 12:13 pm said:

Can I use this in a poke cake?

Reply ↓
- Sheryl on November 21, 2017 at 2:10 pm said:
  
  Hi Valerie! That’s an awesome idea! Yes….as long as the caramel is hot. Once the drizzle cools it will harden like a frosting.
  
  Reply ↓
nicky on April 11, 2018 at 10:53 am said:

will i be able to use this caramel sauce on cinnamon rolls

Reply ↓
- Sheryl on April 11, 2018 at 2:13 pm said:
  
  Sure Nicky! That sounds incredible!
  
  Reply ↓
Susan on April 19, 2018 at 9:09 pm said:

Hi, would I be able to drizzle this on a store bought caramel cake to “jazz” it up a bit?

Reply ↓
- Sheryl on April 19, 2018 at 9:11 pm said:
  
  Sure Susan! It’s also great on ice cream.
  
  Reply ↓
Diane on April 30, 2018 at 12:48 pm said:

This caramel frosting is da bomb! I poured it over my bundt pound cake and my family loved it! Next time I am going to add pecans, kind of like a praline pound cake. YUM!

Reply ↓
- Sheryl on April 30, 2018 at 7:58 pm said:
  
  Oh YES Diane! That sounds delish!
  
  Reply ↓
Terrie on September 15, 2018 at 9:44 am said:

Hi there, I’m looking for a caramel drizzle that I can use on a pumpkin bread or cake that was set up enough to wrap. Any suggestions?

Reply ↓
- Sheryl on September 15, 2018 at 10:12 am said:
  
  Hi Terrie, This Caramel Drizzle does harden (forms a hard shell skin) when it cools. I think it could hold up to being wrapped.
  
  Reply ↓
Zee on December 26, 2018 at 8:02 pm said:

I left it out in a madon jar overnight will it spoil?

Reply ↓
- Sheryl on December 27, 2018 at 8:45 am said:
  
  Hi Zee, no but you will still need to warm the caramel before using.
  
  Reply ↓
Scott Williams on September 17, 2019 at 2:41 pm said:

Hi Sheryl. I’ve been looking for a caramel I can drizzle onto brownies and be able to stack the brownies in a box without a sticky mess. I’m going to try this recipe. Thanks for posting! Looks delicious!!

Reply ↓
- Sheryl on September 17, 2019 at 3:07 pm said:
  
  Hi Scott, I think you’ll have good luck with this recipe. Once the caramel comes to room temperature it’s no longer gooey.
  
  Reply ↓
Margaret Russell on October 3, 2019 at 12:39 pm said:

Had problems with this recipe. It developed hard dark specks in it. Brown sugar? I still used it on apple muffins and am calling it toffee apple cupcakes.

Reply ↓
- Sheryl on October 3, 2019 at 2:06 pm said:
  
  Hi Margaret, I think the stove top temperature was too high. Next time boil it at a lower temperature and make sure you are continuously stirring. Good Luck!
  
  Reply ↓
Cheryl Ayer on September 6, 2020 at 11:27 am said:

Can you make this cake ahead of time and freeze until ready to use..say a week or so.

Reply ↓
- Sheryl on September 8, 2020 at 8:50 am said:
  
  Hi Cheryl, Yes, let the cake cool completely, wrap it with plastic wrap and then foil to freeze. Do not freeze with the drizzle on the cake, wait until the day you’re ready to serve the cake to add the drizzle.
  
  Reply ↓
Diane Kiley on September 25, 2020 at 3:08 pm said:

I made an Apple Fritter Came and drizzled this caramel sauce on it. Yummy

Reply ↓
- Sheryl on September 25, 2020 at 10:00 pm said:
  
  Oh my gosh Diane…that sounds delicious!
  
  Reply ↓
Rose Couch on March 31, 2021 at 11:32 am said:

This cake looks amazing———-sooooooooooo good–I will be trying it!!!!!!!!!!!!!!!!!

Reply ↓
- Sheryl on March 31, 2021 at 12:13 pm said:
  
  Awesome Rose! ENJOY♥
  
  Reply ↓
Karine Young on September 16, 2021 at 7:46 am said:

Hi Sheryl, I thank you for this receipt. For some reason, I couldn’t remember how to make this simple drizzle. You are the best! it is just what I was looking for.

Very Sincerely,

Katt

Reply ↓
- Sheryl on September 16, 2021 at 8:27 am said:
  
  You’re VERY Welcome Karine.♥
  
  Reply ↓
Robin Hawkins on March 13, 2023 at 3:08 am said:

Hi Sheryl, I really enjoyed this recipe. It turned out well! How should I store my leftovers?

Reply ↓
- Sheryl on March 13, 2023 at 10:35 am said:
  
  Hi Robin,
  STORAGE: After being cooled, covered and stored properly, this sweetened condensed milk caramel sauce can be kept up to 1 month in the refrigerator. I like storing mine in a mason jar.
  
  FREEZING: The caramel also freezes well. Place in an airtight container or zip top bag and keep for up to 3 months. Beyond that time the caramel might develop ice crystals. TO THAW: Leave at room temperature until the caramel softens. Then reheat in the microwave. REMEMBER THIS IS A FROSTING NOT A DIP.
  
  Reply ↓
Truqueen on March 30, 2023 at 6:11 pm said:

I’m baking the cake right now and that brown butter tastes and smells heavenly. I’ll drizzle it tomorrow after it has completely cooled. My question is, can I use brown butter in the drizzle? I believe it would elevate the flavor to a whole other level.

Reply ↓
- Sheryl on March 31, 2023 at 9:30 am said:
  
  Hi Truqueen, Sure you can use brown butter. It’s only 2 tablespoons so I’m not sure how much of the flavor will come through.
  
  Reply ↓
Lisa on November 23, 2023 at 12:00 pm said:

I made this for a Thanksgiving dinner and it was a hit! This will definitely be going into my favorite recipe box!,

Reply ↓
- Sheryl on November 23, 2023 at 7:54 pm said:
  
  I’m so happy you liked the recipe Lisa.♥
  
  Reply ↓

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Easy Caramel Drizzle