Caramel Glaze Recipe
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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.
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.
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy! Love ya!
Robyn xo
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!
Recipe for caramel glaze @ bottom of recipe for cake.
Why do you use corn syrup in the recipe? Just curious as to what it’s purpose is. Thanks!
Hi Elissa,
The corn syrup works as a stabilizer with the sugar in making caramel so that it doesn’t turn out grainy, etc.
Oh. Dear. Me.
I could literally drink the glaze…and then wash it down with the cake 😉
This glaze looks simply amazing!! Thanks for sharing, Robyn! 🙂
Thanks for posting this recipe. I can’t wait to try it!
What a beautiful glaze, Robyn!
I could slurp this with a spoon!! Sounds and looks so good and perfect for the upcoming holiday season!
Perfecto!! Thanks for sharing!!
That glaze looks completely irresistible!