First, measure out the caramel cupcake topper ingredients with the measuring cup and spoons.
Add the sugar and vanilla extract into a small saucepan, but do not mix the ingredients.
Over medium-high, heat the ingredients to boiling while brushing the inside edge of the pan with water to avoid caramelization building up on the sides.
Boil the caramel for 5-8 minutes, until the color is a medium umber.
Next, lay out a sheet of parchment paper. Place a semi-sphere silicone mold upside down on top of the parchment.
Use a saucier spoon to drizzle the hot caramel over the upside-down mold.
Once hardened, grab a plate or tray to set your caramel toppers on.
Then, gently separate the caramel toppers from the mold without breaking them.I suggest using disposable gloves for this step.
Finally, use the caramel toppers to decorate cupcakes, ice cream, or other desserts!
Video
Notes
Storing Cupcake ToppersTo store caramel cupcake toppers: first, line an airtight container with a little bit of parchment paper. Put the hardened caramel toppers on top of the parchment and close the container. Store at room temperature, or a little cooler, for up to 5 days. Label the date on the outside of the container. Do not store desserts with the caramel toppers still on top or they will melt!