I am making dulce de leche cupcakes for TOMORROW, but was wondering can the homemade caramel made of brown sugar, butter, and condensed milk be left out at room temperature once it's drizzled on the cupcake? If so, for how long? a day? two days?
Thanks in advance!!!
Sorry I didn't see your post in time for this to be of any help, but in fact you CAN leave the caramel out for three or four days, anyway, and probably longer. Sugar is a preservative in large quantities and the amount of sugar in caramel is enough to keep it from going bad fast.