A drizzle on top of a dessert can add a whole lot of curb appeal, and it’s much easier than you might think.
My favorite method to drizzle is to put the caramel/fudge/whatever delicious sauce you’re drizzling inside a sandwich-sized ziploc bag, then cut a small hole in one of the bottom corners and drizzle away.
Just make sure your drizzling sauce isn’t too hot when you put it in or it will melt the bag and/or come out too fast.
Also, if it is the first time you’re using this method, I recommend practicing on some wax paper first to get the feel for it and make sure the hole you cut in the bag is the right size for the thickness desired for the drizzle.
