Yield: 1.5 cups

Caramel Drizzle Recipe

salted caramel drip cake photo

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 Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup granulated sugar (200g)
  • 6 Tbsp unsalted butter, room temperature (85g)
  • 1/4 cup heavy cream, room temperature (60ml)
  • 1/4 tsp fine salt (2g)

Instructions

  1. Place a medium-sized saucepan over medium heat.
  2. Pour in 1 cup sugar gradually, 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.
  3. Stir occasionally until the sugar is fully dissolved and has become a deep amber color, then turn off the heat.
  4. Slowly mix in 6 Tbsp of butter (2 Tbsp at a time) then stir in 1/4 cup of heavy cream and 1/4 tsp salt. The mixture will be thin but will thicken as it cools.
  5. Pour into a separate container, then place 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's a more workable consistency.

Notes

Yield: 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 in 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.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 1587Total Fat 91gSaturated Fat 57gTrans Fat 1gUnsaturated Fat 29gCholesterol 250mgSodium 609mgCarbohydrates 202gFiber 0gSugar 201gProtein 2g