Caramel Glaze Recipe


5 from 2 votes
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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, monkey bread and 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.

Caramel Glaze Recipe

5 from 2 votes
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.
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 24 tablespoons


  • 1 1/2 cups (341 g) heavy cream
  • 3/4 cup (160 g) packed light brown sugar
  • 1 tablespoon (20 g) light corn syrup
  • 1 1/2 teaspoons (7 g) vanilla extract
  • pinch (0.4 g) kosher salt


  • 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.
  • Stir with wooden spoon until caramel has thickened and cooled slightly. Spoon or pour over cake or other treat.


Makes 1 1/2 cups.


Serving: 1 tablespoon | Calories: 80kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 7mg | Potassium: 24mg | Sugar: 8g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy! Love ya!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 2 votes

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Recipe Review


  1. Marnice Hempstead says:

    Can you use heavy whipping cream instead of heavy cream?

    1. Robyn Stone says:

      Yes, Marnice, you can use heavy whipping cream in this recipe.

  2. Mads says:

    Could I sub all or some of the light brown sugar for dark brown sugar?

    1. Robyn Stone says:

      Hi, Mads,
      You can use dark brown sugar if you prefer. I just prefer the color and taste of the light brown more. Hope you enjoy!

    2. Mads says:

      Thank you, Corinne!

      Just curious, what does subbing dark brown sugar do to the flavor?

  3. Corinne says:

    5 stars
    This is a great recipe, my mom used to add some dark rum to it and pour over Christmas pudding.

    1. Robyn Stone says:

      Thank you so much, Corinne!

  4. Felishia says:

    Can you substitute the corn syrup? That doesn’t make this recipe sound too appealing.

    1. Robyn Stone says:

      Hi Felisha –
      You may want to take a look at my Easiest Caramel Sauce recipe as well. The corn syrup in it is optional and helps to keep the sauce from crystallizing. However, you should be able to avoid that by following my recipe instructions and following the advice in the Notes of the recipe without adding the syrup.
      Hope you enjoy it! Thanks so much!

  5. Mary Gould says:

    Happy Thanksgiving 2016! I just celebrated my 70th birthday and I consider finding this site the best birthday present of my life!! I grew up in Brunswick, Georgia. My grandmother and mother grew up in a farming community about 40 miles away and the comfort food of my childhood was from that area. Both my grandmother and mother cooked without recipes which left me out in the cold because I need instructions for cooking. I have been craving both physically and emotionally my grandmother’s caramel cake and cannot find a recipe that comes close to what I remember seeing or tasting. The cake was made of very thin layers, 7 if I remember correctly, and the icing was caramel which she poured on top of each layer and then over the entire cake upon completion. The icing became hard like a glaze and crunched when I ate it. My sisters and I all remember it the same way. Is there any possibility you have a recipe for this cake? It means more than words can express. Loving memories of the women who loved me is important right now. Blessings, Reverend Mary Gould

    1. Robyn Stone says:

      First, Happy Thanksgiving and 70th Birthday! My Mama just turned 70 this year as well! What a fun birthday! I know exactly the cake you are talking about! I do not have that version of caramel cake on my site, but will definitely look through my Grandmother’s recipes for it. I hope you have a blessed Thanksgiving! xo

  6. 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?

    1. Cher says:

      Hi – you can use Lyle’s Golden Syrup. I live in Europe and have found this to be an excellent substitute – even better than corn syrup as it has a lovely taste.

  7. yolanda says:

    this is so good. I put it on top of my pound cake. wish I had some icecream.

  8. whitney says:

    I don’t have a thermometer, do you know how long it takes?

  9. Debbie says:

    5 stars
    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