Milky Way Cupcakes

Caramel Recipe


  • 1/3 C heavy cream
  • 1/2 tsp salt The original recipe called for 1/2 tbsp. I wasn't sure if this was a typo or if it was intended to be a really salty caramel. I only put in 1/2 tsp.
  • 1 C sugar
  • 1/2 C corn syrup I use light corn syrup, which is not high fructose corn syrup.
  • 1/2 C water
  • 4 tbsp unsalted butter room temperature, cut into 1 tbsp pieces


  1. In a small bowl, mix the heavy cream and salt.
  2. In a small heavy-bottomed sauce pan on low heat, mix the sugar, corn syrup, and water with a whisk until the sugar is completely dissolved.
  3. Raise heat to high and boil mixture up to 315 F on a candy thermometer. Do not stir during this time. But do watch your pot VERY closely. I burnt my first batch by not paying attention. This prompted me to get a Maverick candy thermometer that beeps when the correct temperature is met. I haven't tried it yet, but it sounds like the best thing ever!
  4. Remove from heat and swirl the pot gently. You’ll notice the mixture start to darken a bit. The residual heat will bump the temperature to 320 F, the point of caramelization for sucrose.
  5. Drop the butter pieces into the pot and whisk vigorously until the butter is incorporated. Wear an oven mitt to protect your hands and forearms during this and the next step because the butter and cream both have water so they will cause the caramel to bubble up and release very hot steam.
  6. Pour in the salted cream and again whisk until blended.
  7. The caramel will thicken as it cools, but it should remain soft and gooey at room temperature.
  8. Spread onto room temperature cupcakes.

Recipe Notes

Milk Chocolate "Recipe"

The milk chocolate on top of the caramel needs no recipe. It's not a ganache or any kind of fancy chocolate frosting. It's milk chocolate that is melted (I melt mine in the microwave) and then spread on top of the caramel. Easy peasy! Start by melting about 6 oz of milk chocolate and melt more only if you need it.