Recipes
CARAMEL TOPPING
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- 1/2 cup packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
DIRECTIONS
In a saucepan over medium heat bring the brown sugar, butter, and cream to a boil. Reduce heat to a simmer (about medium-low) and continue stirring for 5 minutes. Remove from heat.
Stir in the vanilla.
Pour the warm caramel topping over cupcakes. (***I HIGHLY ADVISE LETTING THE CARAMEL COOL AND THICKEN BEFORE TOPPING THE CUPCAKES!!*** Otherwise you'll just get a thin, runny mess and hardly any caramel on each cupcake. I let mine cool in the refrigerator for about 10 minutes, stirring every few minutes.)
(I had to double this recipe to cover all 16 cupcakes.)
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
