Easy Caramel Drizzle
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.
Make sure you add it to my Brown Sugar Pound Cake!
Easy Caramel Drizzle
Ingredients
- 1 - 14 ounce can sweetened condensed milk
- 1 cup light brown sugar, packed
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
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.
Recipe Notes
This recipe is from Lady Behind The Curtain
MORE CARAMEL RECIPES
1. EASY ESPRESSO CARAMEL SAUCE 2. EASY PUMPKIN CARAMEL SAUCE 3. EASY CARAMEL SAUCE
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 Joy,
It’s funny you would say that. I did have a couple of spoonfuls last night! HAHA! 🙂
Just made this the cake is even good without the Carmel but even better with Carmel.
WooHoo that’s awesome Ginger!
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-
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. 🙂
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! 🙂
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?
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.
Thanks! I’m going to give it a try.
Just found you. Lovely site. Going to try this recipe sounds wonderful.
Just biting into it. That is heaven. Mine does not look like yours. But it still taste great!
This makes an incredible frosting/glaze! Just keep stirring constantly and pour it quickly once it’s finished. It begins to harden immediately.
love this and am storing in my files for future use!
Can you reheat the caramel to reuse?
Yes Tamara. Pop it in the microwave for 30 seconds, stir and if it needs more only do 15 seconds.
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?
Hi Pat, The drizzle does harden like frosting once it cools down.
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.
Hi Pat, Maybe boiled at too high of a temp or too long?
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.
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
Can you use the easy caramel sauce on this cake or will it just slide off?
No Deborah, this caramel recipe goes with the cake. It is thick and will harden in minutes into a delicious frosting.
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
Ilove anything CARAMEL can’t wait to try this sounds amazing.
Better hide the spoons Debbie! 🙂
I’m going to make some Pecan Caramel Clusters with this recipe! I’ll let you know how it turns out.😀
Yes, please do Detra!
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
Awesome Roger! I love the idea of using it on a chocolate cake!
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!
Hi Jinjer, I love that idea!
Sounds like it would be AMAZING on cheesecake!! Gotta try!! 🙂
Oh my gosh Terri I hadn’t thought of that. It does sound amazing!
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?
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.