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Recipe Rating




8 Comments

  1. 5 stars
    I used the instant pot method and it was a success. It was super easy and no mess at all. The extra vanilla at the end truly makes the difference. It looked a bit over cooked when I opened the can but once I gave it a few turns it was perfect, not a problem at all.

  2. 5 stars
    I love this! Super easy and consistent dulcet recipe!! I did want a thinner caramel drizzle type texture, so I added about 4oz of cold butter and 2 oz of milk and it’s so so great. Thank you so much for sharing

  3. So delish! We ate about half of it dipping our fresh picked apples in it!! Do we need to keep the rest in the fridge? ( don’t imagine it will be around for another day or two😉)

    1. So glad you enjoyed the caramel sauce! Yes, keep the rest in the fridge. It will thicken up but you can always microwave it for a few seconds to soften if needed.

  4. How thin or thick does this get? Does it solidify? Can you pour over the top of a Bundt cake and remain creamy(without either seeping into cake or turning into a stiff hard mess.)?

    1. This caramel is not going to get hard. How thick or thin will depend on how cool it is. When it’s cold straight from the refrigerator, you will be able to scoop it with a spoon. If it’s room temperature, it will be soft and thick. I think it would not seep into the cake unless it was warmed up.