Easy Caramel Drizzle Recipe

Learn how to make caramel at home without a candy thermometer! This recipe only requires four ingredients, and takes less than 10 minutes to make. It tastes infinitely better than store-bought caramel, and keeps in the fridge for several weeks.

I created a tutorial on my YouTube channel to show how you can make caramel sauce without a candy thermometer! It’s the perfect thickness for drizzling. The recipe is included below, and you can watch step by step instructions in my video.

Caramel Recipe:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1/4 tsp salt


Turn stove onto medium heat, and place a  pot over element. Pour in sugar. Using a heat proof stirring utensil (I use an old-fashioned wooden spoon), stir until sugar begins to melt into a clear liquid. Continue to stir, until clumps of sugar begin to form. Slowly the color of the sugar clump will deepen from white to amber. Keep stirring until all the clump of sugar have dissolved, and then turn off the heat. Mix in butter slowly, then stir in cream and salt. Place in fridge to cool for 20 minutes, then pour into desired container. I put mine in a squirt bottle (for drizzling over cakes), but a mason jar or Tupperware container would work great too! The caramel will keep for several weeks in the fridge.



27 thoughts on “Easy Caramel Drizzle Recipe

  1. This is great! I’m definitely going to try it! I love the idea of not having to worry about cooking it until an exact temperature! My family will love the caramel!

  2. Hi there! So I tried making the caramel using this recipe, but mine became solid really quickly. It just stuck to the bottom of the pan as soon as the heat turned off and none of the butter or cream combined with the melted sugar. Do you have any suggestions as to how I can fix this problem and make my caramel actually liquid? Thanks

    1. Strange! My only guess would be that your heat was maybe too low?! As long as the mixture is heated, the sugar should stay in a liquid form. You have to add in the butter and cream immediately after you turn off the heat. I have a full tutorial here, where you can see exactly what I do. Hopefully that helps!

  3. I tried making this recipe last night twice and both times it just clumped together in the middle. I followed your recipe to the T, I’m not sure what I’m doing wrong..!! 🙁

  4. If I make it ahead of time and keep in the fridge, do I need to reheat it or just bring to room temp before I use on a drizzle cake?

  5. Hi Chelsweets. So I’ve made caramel that I’m going to drizzle over a cake in two days. How do I get it back to drizzling consistency one eits been in my fridge?

  6. I noticed in the video you used 3 Tablespoons butter but in the printed recipe it’s listed as 6 Tablespoons. Is the 3 T correct?


  7. I made this the other day, delicious by the way!!! But when i drizzled it on the cake it was too runny (each drip ended up running to the cake board, it still looked okay but not as effective). I even put both the cake and the caramel in the frige over night and tried again and i had the same issue….any sughestions?

    1. it sounds like your caramel is too warm! I’d recommend letting it cool more, and stopping your drips higher up the cake, if you expect them to run down further! Also, I really do swear by doing a test drip! It ensures your cake is chilled enough, and that your caramel isn’t too warm <3

    1. It’s a bit too thin to be the sole filling of a cake! I usually drizzle it over a layer of buttercream in cakes, or mix it into my frosting <3

Let me know what you think!