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Caramel Drizzle Recipe

This past week, I wanted to recreate a salted caramel drip cake I made a few years ago. This meant I needed to make a batch of my caramel drizzle recipe!!

I use this caramel drizzle recipe to make my caramel frosting and caramel drips on my cakes! It’s super versatile and can be used in so many different ways.

image of a cake that's had a caramel drizzle added to it

I actually struggled to name this post because it’s so versatile! This recipe can be used for everything from adding caramel drips to cakes to filling macarons.

I decided to stick with caramel drizzle to let you get creative with how you use it.

Homemade caramel sauce tastes infinitely better than store-bought caramel and keeps in the fridge for several weeks.

Making Caramel Drizzle From Scratch

I know that making caramel sauce from scratch can seem intimidating if you’ve never tried it before. When I was a kid, I remember seeing caramel made in giant copper kettles at candy stores.

I was convinced it was some complicated process that required all kinds of special equipment. But it doesn’t have to be complicated!

image of snickers trifles made in individual glasses to make them easy to serve and eat

My caramel drizzle recipe can be made without a candy thermometer and uses just four ingredients. Did I mention a batch comes together in about 5 minutes?? It doesn’t get much easier than that!

Simple, 4-Ingredient Recipe

One of the best parts of this recipe is that it’s made with such simple ingredients. To make this caramel, you need granulated sugar, butter, heavy cream, and a bit of salt.

While store-bought caramel needs additives and artificial flavorings to be shelf-stable and taste good, this caramel drizzle doesn’t!

Its incredible flavor comes from the deliciously caramelized sugar and the richness of the butter and cream. 

image of caramel brownie

Pro Tip: Add the Sugar Gradually!!

The only part about this caramel drizzle recipe that can be a little scary is melting down the sugar.

My biggest tip when doing this is to add the sugar in gradually. I add about a quarter of a cup at a time.

image of sugar being melted down to make caramel

This helps the sugar liquefy more quickly and reduces the risk of big clumps forming. It makes a world of difference.

I didn’t know that I was supposed to do that when I first started making caramel, and I used to just dump it all in at once.

The caramel will still turn out if you add all the sugar at once, but it takes a lot longer to melt down and is less smooth.

Caramel Substitutions

While this caramel drizzle recipe doesn’t use a ton of ingredients, you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make:

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
  • Heavy Cream – To make vegan caramel sauce, use coconut milk in place of the heavy cream in this recipe.
  • Salt – I love adding a bit of salt to balance the sweetness of this caramel and enhance its flavor, but you can omit it if needed.

What Desserts Can I Top with This Caramel?

This caramel drizzle is the perfect thickness for drizzling over ice cream, adding caramel drips to a cake, or even filling cakes and cupcakes!

I use this caramel recipe to make everything from chocolate caramel cupcakes to caramel apple cinnamon rolls, and it’s one of my favorite flavors.

Let Me Know What You Think!

If you try this caramel recipe, let me know what you think of it by leaving a rating and comment below.

And don’t forget to tag me on social media @chelsweets and use #chelsweets! 🙂

image of a cake that's had a caramel drizzle added to it
Print Recipe
4.79 from 78 rating

Caramel Drizzle Recipe

This caramel drizzle recipe can be used to flavor frosting, decorate a cake or cupcakes, or even drizzled over ice cream! It's the perfect additional to any dessert.
Cook Time5 minutes
Total Time5 minutes
Course: Frosting & Fillings
Cuisine: American
Servings: 1 1/2 cups
Calories: 1587kcal

Ingredients

  • 1 cup granulated sugar 200g
  • 6 Tbsp unsalted butter, room temperature 85g
  • 1/4 cup heavy cream, room temperature 60ml
  • 1 tsp vanilla extract – optional
  • 1/2 tsp fine salt 3g

Instructions

  • Place a medium-sized saucepan over medium heat. Make sure your butter and cream are at room temperature before you start melting down the sugar – this can help prevent the caramel from seizing when they're added.
  • Once the pan has warmed up, gradually pour 1 cup sugar into it, adding 1/4 cup at a time. Wait until the sugar is mostly dissolved, then add in the next bit of sugar. As the sugar melts it will slowly deepen in color.
  • Stir occasionally/as needed, until the sugar is fully dissolved and has become a deep amber color, then turn off the heat.
  • Slowly mix in 6 Tbsp of butter (2 Tbsp at a time) then stir in 1/4 cup of heavy cream. The mixture will bubble up and steam as you add these in, so be careful as you do it! Remove from heat and stir in 1 tsp vanilla extract (optional) and 1/2 tsp fine salt. The mixture will be thin but will thicken as it cools.
  • Pour into a separate container, then place it in the fridge to cool and/or store. When you're ready to use it, heat the caramel in the microwave in short 15-second intervals until it reaches a more workable consistency.

Video

Notes

This recipe makes about 1 1/2 cups of caramel. This recipe can be halved or doubled if needed.
I like to pour my caramel into a squirt bottle (to drizzle over cakes), but you can also store it in an airtight container like a mason jar or Tupperware container.
This caramel sauce keeps for up to a month in the fridge. When you’re ready to use it, heat it up in the microwave in 5-10 second intervals until it’s fluid again. 

Nutrition

Serving: 1g | Calories: 1587kcal | Carbohydrates: 202g | Protein: 2g | Fat: 91g | Saturated Fat: 57g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 609mg | Sugar: 201g

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4.79 from 78 votes (78 ratings without comment)
Recipe Rating




Paula

Saturday 22nd of February 2025

You have inspired me to want to learn to bake everything. I’m just starting out and this is mental health hobby which has brought me joy as well! Thank you for your website. You have amazing treats here and I appreciate you.

Chelsweets

Tuesday 25th of February 2025

I am so happy to hear that!! That's how I got into baking too! It really is just so good for the mind and soul. Happy baking :)

Chelsweets Cafe - 2025 Winter Coffee Shop Menu

Tuesday 28th of January 2025

[…] shot espresso, 7 oz. Fairlife chocolate milk, stabilized whipped cream, caramel (made with 3/4 cup heavy cream to make it thinner and easier to drizzle)& chocolate […]

Angela

Sunday 19th of January 2025

Can this be used as a cake filling?

Chelsweets

Sunday 19th of January 2025

Hi Angela,

It can be drizzled on top of frosting, but it's a bit thin to be used as like an entire filling (or just a layer of caramel). I have thicker caramel recipe that I use for cake fillings, here's the link: https://chelsweets.com/caramel-filling/

The flavor is a tiny bit different but it's still delicious. Hope that helps, happy baking!

Nadia

Tuesday 7th of January 2025

Can this be used with drinks, like for caramel macchiato?

Chelsweets

Sunday 12th of January 2025

It can! But I’d recommend adding ¾ cup of heavy cream instead of ¼ cup, to make it a bit thinner and easier to drizzle. You will still need to warm it up a bit to make it more fluid and easily to drizzle, but it use it to make turtle mochas all the time and love it!

Amber

Saturday 16th of November 2024

Once placed on a baked good, does it need to go in fridge? Trying to find something stable for a few days without having to place in fridge as the baked goods will dry out. Thanks.