Using sweetened condensed milk, this caramel drizzle is made in 10 minutes. It's an easy treat to drizzle on apples, a Frappuccino, ice cream, and so much more.
I looooove me some caramel. The soft, smooth, luxurious caramel that melts in your mouth and you eat with healthy things like apples to pretend you're not ingesting spoonfuls of sugar. That kind. Or the kind of caramel drizzled on top of a Starbucks Frappuccino?
While it's not crazy difficult to make caramel from sugar, butter, and heavy cream, there are still a lot of ways to screw it up -- especially if you're busy doing other things in the kitchen or telling your child which way a "b" goes for the umpteenth time. Most notably, caramel burns easily. That's why it's always recommended to use a candy thermometer.
This caramel, on the other hand, is foolproof. It requires no candy thermometer or other special equipment. It uses a can of sweetened condensed milk to make the magic happen and does not require heavy cream. It's also made in under 10 minutes! Last but not least, this caramel drizzle is so versatile. You can use this caramel drizzle for cupcakes, caramel drizzle for cakes, on apples, or recreate the caramel drizzle from Starbucks.
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5 Ingredients Needed
Here's all you need:
- sweetened condensed milk
- light or dark brown sugar (dark brown sugar will make the caramel slightly darker than the caramel I used here)
- unsalted butter
- salt
- pure vanilla extract
How to Make Caramel with Sweetened Condensed Milk and Brown Sugar
First, in a medium saucepan, bring condensed milk and brown sugar to a rolling boil over medium-high heat. Whisk constantly to prevent burning and the sugar from sticking to the bottom of the pan. When it boils, reduce the heat to a low simmer for 5 minutes, continuing to whisk constantly. The caramel will start to thicken slightly.
Then, remove from the heat and whisk in butter, salt, and pure vanilla extract until the butter is melted.
Drizzle on your favorite food of choice immediately or let cool and save for later (see note at bottom for storage).
Caramel Drizzle for All Sorts of Things
How about some caramel drizzle on apples? Your latte or Frappuccino? Some vanilla ice cream? Apple crisp? The list really just goes on and on! Here are some other recipes if you need some inspo:
- Salted Caramel Apple Tart -- an oldie but goodie
- Replace the honey with caramel in these Bacon Wrapped Dates
- Add a couple of Tablespoons in this Puff Pastry Apple Slab Pie to really take it up a notch!
- Use it as a glaze on this delish Apple Cinnamon Bundt Cake
- What about a Caramel Frappuccino -- yumm!
Caramel Drizzle That Hardens
The sweetened condensed milk makes this caramel drizzle a bit more luxurious than your average caramel -- and with the luxurious texture comes some hardening if you're not using it right away. It will get slightly harder within about an hour of sitting out and will get even harder in the refrigerator.
But have no fear! Simply put the caramel in a bowl or microwave safe glass and reheat at 50% power for about a minute until the caramel is back to being its melty goodness.
How long does homemade caramel last in the refrigerator?
Caramel can last in the refrigerator for 5-7 days.
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
Easy Caramel Drizzle with Sweetened Condensed Milk
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 cup light or dark brown sugar
- 2 Tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, bring condensed milk and brown sugar to a boil over medium-high heat, whisking constantly. Reduce heat, and simmer (low) for 5 minutes or until mixture thickens. Continue to whisk constantly.
- Remove pan from heat and immediately whisk in butter, salt, and pure vanilla extract*.
Amber says
I just finished making this caramel and it turned out just like the recipe said it would. It’s quick and easy and fool proof. Thank you so much. I like to eat it with apple slices as a treat cause it seems a bit healthy with the apples lol!
Kathryn says
Thanks so much for coming back and leaving your feedback, Amber! So glad you enjoyed it! <3
Michelle says
This was such an easy way to make caramel, we loves dipping fruit in it!
Kathryn says
Thanks, Michelle, for leaving feedback!
Carrie Robinson says
This looks absolutely amazing! I would love to drizzle this over vanilla ice cream. 🙂
Kathryn says
Yes -- it's really good with ice cream, and it's so easy to make.
Michelle says
Oooh, didn't realize it was so easy to make! Yum, would go well in my morning coffee! 🙂
Kathryn says
Yessssss why not caramel for breakfast?! You've inspired me!
Sara Welch says
Enjoyed some delicious caramel apples for an afternoon snack this afternoon, and this did not disappoint! So creamy and sweet; loved every bite!
Kathryn says
Thanks, Sara! So glad you loved it, too.
Marie-Charlotte Chatelain says
Woul LOOOVVE this drizzled over the banana nice cream I just made! Sounds amazing and easy too
Kathryn says
Ooooh what a great combination! Love that idea!
Firemama21 says
Easy & delicious! Made this sauce with homemade brown sugar & it came out fantastic.
Kathryn says
Thanks so much!
<3, Kathryn
Mindy says
This was a great drizzle over our warm chocolate chip muffins! I want to put a caramel core with it inside the muffins next time. Delicious, thank you for the easy, and tasty recipe!
Kathryn says
I'm so glad, Mindy. I absolutely LOVE the drizzle on top of muffins and putting it in the core ideas!
diego says
i just made this with challenges from both ingredients and kitchen tools (as i'm in a temp apt in mexico city), and it still turned out nicely. my magic extra step was to grate some fresh ginger into it. put it on vanilla ice cream with peanuts.
Kathryn says
Thanks for leaving feedback, Diego!
Allison says
When I made this tonight, little brown bits started appearing more and more while I was stirring. Then when I emptied the pot into a jar I noticed all around the edge there was burnt caramel. Not sure how to avoid this next time. I followed the directions.
Kathryn says
Hi, Allison. Those brown bits are forming because the heat is a little too high. Caramel is finicky -- and there's a sweet spot between too hot and hot enough to make the caramel. I hope it still tasted great though!
Clinton Selby says
This is a tasty drizzle on apples. I would say it has a closer to butterscotch flavor but still super tasty.
Kathryn says
Thanks, Clinton! So glad you liked it -- so easy to make and the perfect fall treat!
Barbara says
After made, can the Carmel be frozen?
Kathryn says
Hi, Barbara! I've actually never tried -- but I don't see why not. I just wouldn't freeze in a glass container because the milk expands when it freezes and can cause the glass to break. Let me know how it goes!
Alisyn says
I used brown sugar Splenda to reduce the sugar slightly. I think it burned much more easily. I too got brown bits but it reminds me of the burnt part of a marshmallow when cooking over a fire. So I don't might the slight burnt flavor. I also used vanilla bean paste that also adds brown flecks. So yummy
Kathryn says
Thanks, Alisyn! Glad you loved it. It's the perfect fall treat!
<3,
Kathryn
Dee says
I just made this to drizzle over a fresh apple cake I make. This time for the cake I used coconut flour to make it gluten free. I am extremely experimenting on my co workers here. I have to say I’m a little nervous bc the cake still has a few minutes in the oven and I have no idea how this is going to come out. Wish me luck! Oh yeah I’m taking this tomorrow for a Christmas party so no time to make another!!!
Kathryn says
Yay! Hope it went well...can't wait to hear how it turned out!
Sarah M says
I surprised my man with this recipe on our anniversary along side with some fudge brownies and he LOVED EVERY BIT OF IT! He was so happy and really appreciated all of my "hard work" making homemade carmel. I will absolutely use this recipe forever, thank you so much!
Kathryn says
Ooooh fudge brownies! What a perfect pairing! Thanks so much for leaving feedback, Sarah, and I'm so glad you loved it.
Camille Davis says
Unfortunately, this recipe didn’t have as much caramel flavor as I was expecting and was kind of just sweet. It also seized and got rock hard when I put it on ice cream which was a bummer. Probably better served with foods other than ice cream so that it doesn’t turn hard and is edible.
Kathryn says
I'm sorry yours didn't turn out well. You have to be careful the heat isn't too high or else your caramel will seize up.
Patty says
Oh my lord! This is an absolutely delicious caramel recipe. I followed the instructions exactly as written and it was delicious. The only thing I added was a butter flavoring just cuz I love butter and this caramel topping is to die for! Thank you so much for sharing.
Kathryn says
Thanks so much for leaving your feedback, Patty! So happy you loved it -- and that you added your own flair to the caramel!
Victoria Conery says
But condensed milk is loads of sugar why add so much brown sugar
Kathryn says
Yes -- this is definitely not your low-sugar kitchen creation! 🙂
Sharon Long says
Just made this.caramel sauce. Love. It!! Thank you for the recipe!
Kathryn says
Yay! I'm so glad, Sharon. Thanks for coming back to leave your feedback!
Bad sauce says
1 cup of sugar made this “sauce” gritty and makes it come apart. Waste of my time and resources.
Kathryn says
I'm sorry you didn't like this. You have to be careful to not use too high of heat and constantly whisk to dissolve the sugar.
Mike Hawk says
It's even better with a teaspoon of molasses and another tablespoon of butter.
Kathryn says
Thanks for the feedback, Mike. I love the addition of molasses!
Kamili Dennis says
Hello, I was wondering can you use this as icing on the cake?
Kathryn says
Hi, Kamilli. This is not a caramel you could frost a cake with. It is a great dip -- as it hardens up quickly.
PaPa Hula says
I have to confess I lick the bowl.
The only thing I did at the very end when it was still hot I put it through a metal strainer, this removed any crystals or lumps that may have formed during cooking, smooth. I dribbled this over homemade apple cake, perfect match. Thank you.
Kathryn says
Thanks so much for coming back and leaving your feedback! I'm so glad you loved it enough to lick the bowl! 🙂
Maggi Butler says
I did this twice and both times when it cooled became gritty, what did I do wrong?
Kathryn says
Oh no, Maggi! I'm sorry to hear this. Sometimes this can happen if a drop of water (even the smallest amount!) gets into the caramel. It can seize up and become grainy.
Sue N says
This recipe is perfect. Thank you for sharing it.
I just finished making my first Carmel sauce ever , drizzled it over popcorn and my boyfriend stole the bowl.
Kathryn says
I love this! You better steal it back though! 🙂 Thanks for trying my recipe and leaving feedback. Means the world to me!
Nancy Floyd says
Delicious and so easy!
Pat tarvin says
Wow, I love anything caramel. So my stovetop actually won't go too low so I held pot off burner a little and heated. Burnt my tongue, couldn't wait till cool. Makes a lot scooped some into plastic container and frozen. It won't last long.
Kathryn says
You're not kidding. It's eaten quickly over here, too! Thanks for leaving feedback, Pat!
Malcolm says
I made this but didn't have condensed milk so I used pinto beans. 2/5 Just ok.
Kathryn says
Bless your heart!
Pat tarvin says
Wow, I love anything caramel. So my stovetop actually won't go too low so I held pot off burner a little and heated. Burnt my tongue, couldn't wait till cool. Makes a lot scooped some into plastic container and frozen. It won't last long.
Shel says
I tried 2 different ways and each time, the sugar crystallised and looked butlrnt.
Followed your instructions first, then walked up the milk on low heat, gradually added the sugar and kept storing thorough. Same result each time.
Kathryn says
Hi Shel. Typically there may be several reasons for this -- but my thoughts are that the caramel is coolign or heating unevenly or water may have gotten into the caramel. I'm sorry you've had issues!
Patty says
I used this caramel sauce for a bread pudding. Totally elevated the dish.
Kathryn says
Ooooh, I love this idea, Patty! Thanks so much for coming back to leave feedback!
<3,
Kathryn
Terasa says
I put walnuts in mine and eat on apples. Delicious!!!
Kathryn says
Yummmy! Sounds delish, Terasa!
<3,
Kathryn
Christine Griffin says
My husband and I love Carmel(probably me more than him) lol
So when I came home from work he was making steak and baked Sweet potatoes, so I wanted something indulgent with it . I looked up several recipes and this one looked so good and easy. So me being me I made it. It's so easy and I was impressed at how quickly it came together. It is delicious
Kathryn says
That sounds like the perfect meal, Christine! Thank you for coming back to leave feedback!
❤️ Kathryn
Cindy Coleman says
OMG this is so easy and delicious I'm getting rid of my other caramel recipe and make this my number 1 caramel recipe. I'm using it on homemade Apple Turnovers and ice with ur sauce drizzled all over it and then I put extra caramel sauce on it thanks for such a fabulous, delicious, easiest , and tastiest caramel sauce I've ever made
Kathryn says
Love hearing this so much! It never gets old. Thank you so much for coming back! Hope you get a chance to try out other recipes on my site, too!
❤️ Kathryn
Cherryl Jackson says
I made caramel using this recipe. Why did my sugar turn back to be grainy/crunchy in a day or two
Kathryn says
This usually happens when a sugar crystal from the side of the pan makes its way into your jar. It can set off a chain reaction and cause the caramel to seize up. You can add it all back to a pot with a tiny bit of water, and stir until the sugar crystals are completely dissolved.
Kelly Jo says
I realize this is an oldie, but I just made this as a PMS treat with chocolate chip cookies! It's absolutely delicious and so easy to make!!
Kathryn says
Aww thanks, Kelly Jo! I think that's the absolutely PERFECT PMS treat!
❤️ Kathryn
Meg says
I don't ever leave ratings on recipes. Ever. But I have to say, this is the most incredible caramel sauce possible. Incredible 🤤
Kathryn says
Truly so honored to be your first rating and feedback left ever! So glad you loved it. It's good on everything...including just by the spoonful, isn't it??!
<3,
Kathryn
Djinni Yancey says
This was an easy recipe and tastes delicious. My only thought was to mention that at high altitudes you don’t need to cook it as long because it hardens faster. Some of mine is as thick as a chewy caramel since I live in SLC, Utah.
Kathryn says
Thanks so much, Djinni! And thanks for the tip for cooking at a higher altitude!
<3, Kathryn
Shauna says
I followed the recipe to the letter. I was hopeful for a good, quick and easy caramel sauce. This dashed my hopes. Hot off the stove it was smooth, but as it cooled it got grainy!
It tastes less like caramel and more like brown sugar (which isn't totally bad, if you like the flavor of brown sugar).
Kathryn says
Oh no! I'm sorry to hear this, Shauna. Your heat may have been too high or you may need to whisk more consistently to dissolve the sugar.
Rayleen says
So easy to make! I found it to be too salty for my tastes so would halve the salt. Thank you for sharing!
Kathryn says
Thanks for the feedback, Rayleen!
<3,
Kathryn