Caramel Glaze Recipe
This caramel glaze is SO VERSATILE! A rich, silky sauce perfect for drizzling over cakes, ice cream, or fresh fruit, made with just a few simple ingredients.
Equipment
- Medium Saucepan
- Whisk
- Measuring cups and spoons
- Heat-resistant spatula
- Storage container
Ingredients
- 1 1/2 cups heavy cream
- 3/4 cup light brown sugar packed
- 1 tablespoon light corn syrup
- 1 1/2 teaspoons vanilla extract
- a pinch kosher salt
Instructions
- In a medium saucepan, combine the heavy cream, light brown sugar, and light corn syrup. Stir gently to mix the ingredients together.
- Place the saucepan over medium heat. Stir the mixture occasionally until the sugar has completely dissolved.
- Once the sugar has dissolved, increase the heat slightly and bring the mixture to a gentle boil. Allow it to boil for about 5-7 minutes, stirring frequently to prevent sticking. The mixture should reduce slightly and thicken.
- Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of kosher salt to enhance the flavor.
- Allow the caramel glaze to cool for a few minutes in the saucepan before transferring it to a heat-resistant storage container. The glaze will thicken further as it cools. Store in the refrigerator if not using immediately.
Notes
- Store leftover caramel glaze in an airtight container in the refrigerator for up to one week.
- Freeze the glaze for up to three months and thaw in the refrigerator before use.
- If the glaze crystallizes, add a small amount of water and gently reheat while stirring until smooth.