Caramel Glaze Recipe

Caramel Glaze makes the perfect topping for so many delicious desserts and other special treats this time of year. From biscuits, cakes, pies, cinnamon rolls, to apple slices, caramel glaze takes anything you are loving to a whole new level.

Brown Sugar Bundt Cake Recipe | ©

Luckily, this Caramel Glaze couldn’t be any easier to make either. You can say that as caramel goes, this recipe is rather fool proof. No fail caramel glaze? Yep, I’m definitely in for that kind of recipe.

I received so many emails after I shared my Brown Sugar Bundt Cake asking for the glaze recipe that I knew I’d better share it all in one place since everyone seemed to be interested in that glaze!

So, this one is for you guys. Hope you love it as much as I do.

Brown Sugar Bundt Cake Recipe | ©

Here’s my Caramel Glaze Recipe. You’ll just need a few ingredients, a trusty candy thermometer and a heavy bottomed sauce pan.

5.0 from 1 reviews
Caramel Glaze Recipe
Cook time
Total time
Caramel Glaze makes a delicious topping on so many desserts or other treats. This Caramel Glaze recipe comes together quickly and is always a favorite.
Serves: 1½ cups
  • 1½ cups heavy cream
  • ¾ cup packed light brown sugar
  • 1 tablespoon light corn syrup
  • 1½ teaspoons pure vanilla extract
  • pinch of Kosher salt
  1. Stir together heavy cream, brown sugar, and corn syrup in a 2-quart, heavy bottomed sauce pan over medium heat. Insert a candy thermometer and cook until temperature registers 220º F on candy thermometer. Remove from heat and stir in vanilla extract and salt.
  2. Stir with wooden spoon until caramel has thickened and cooled slightly. Spoon or pour over cake or other treat.

Enjoy! Love ya!
Robyn xo


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  1. 11

    Suzanne Lierz says

    This glaze is rich, creamy, glossy and decadently thick. Be patient for the thermometer reaches 120 degrees. I made a chocolate fudge bundt cake with this caramel topping for a football tailgate. Our team colors are black and gold. Perfect celebration cake!

  2. 12

    Debbie says

    Hi Robyn, I’m doing “acorns” (I have a special pan) for a church bake sale. I’d like to swap out the vanilla extract for maple extract for the bottom glaze of these mini spice cakes. Also how long will this store and into what should I store it? glass bowl or plastic container? Would I just reheat over a double boiler? Thanks!! Debbie

  3. 15

    Amy N says

    Hi Robyn
    Can I use cream of tartar in place of corn syrup? Have searched high and low for corn syrup here and cant find it anywhere. I have accepted that I might have to order from abroad and have it shipped to me but in the mean time… cream of tartar, yay or nay? What say ye? Or what’s a suitable substitute?


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