This caramel drip recipe is for a wet caramel. The caramel recipe if let to cool creates a thick caramel that will be great to drip onto cakes. For perfect drips always use a chilled cake.

Step 1

Measure all ingredients out before you start making the caramel. This will help ensure you don’t burn yourself with the hot sugar. Place the sugar and water together in the saucepan and a candy thermometer. Turn heat to medium and let it simmer to a dark brown which can take 8 to 10 minutes. Do not stir during this process as it can cause the sugar to crystalize.

Step 2

At this stage it is boiling but not golden yet.

Step 3

This is the golden amber brown colour you won’t and it has reached 170c degrees. If the colour is a light golden brown than when you add the cream to the caramel it want thicken as it cools and will be too runny to hold on the cake.

Step 4

Mix the cup of cream with the vanilla and add to the boiled sugar. Just remember it will steam. Stir the cream into the caramel.

Step 5

Just pour caramel into a sterilized jar and it will keep in the fridge for 3 weeks. Place the jar into the microwave to warm it back up again to a pourable consistency.

If your are looking for another way to use the caramel from this recipe than try this Baileys Fudge Recipe.

Caramel for Drip Cake

Smooth caramel thick for dripping onto a cake.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Equipment

• 1 250ml Glass Jar

Ingredients

  

• 1 cup Heavy Cream
• 6 tbsp water
• 1 tsp Vanilla
• 1 cup Caster Sugar

Instructions

 

• Place the sugar and water together in the saucepan and a candy thermometer. Turn heat to medium and let it simmer to a dark brown which can take 8 to 10 minutes. Do not stir during this process as it can cause the sugar to crystalize.
• This is the golden amber brown colour you won't and it has reached 170℃ degrees. If the colour is a light golden brown than when you add the cream to the caramel it want thicken as it cools and will be too runny to hold on the cake.
• Mix the cup of cream with the vanilla and add to the boiled sugar. Just remember it will steam. Stir the cream into the caramel.
• Just and pour caramel into a sterilized jar and it will keep in the fridge for 3 weeks. Place the jar into the microwave to warm it back up again to a pourable consistency.

Video

Notes

• Measure all ingredients before starting.
• Remember boiled sugar can burn you skin which is why you have all ingredients measured to help be organised.

Keyword Caramel, Fudge