Caramel Glaze and Sauce
This easy recipe for Caramel Glaze is also a simple caramel sauce made with brown sugar, butter, and whipping cream. You literally just combine the ingredients and cook in a saucepan. So easy! Perfect as a glaze for my Apple Pecan Cake.
Servings: 13 tablespoons
Calories: 1tablespoon
Ingredients
- 4 tablespoons salted butter
- ¾ cup light brown sugar
- ⅓ cup whipping cream or heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Combine butter, brown sugar, cream, and vanilla in a medium saucepan. Cook over medium to medium-low heat, stirring constantly, until butter melts.
- Don’t rush this step. Keep the heat medium to medium-low. This gives the brown sugar time to dissolve.
- Once the butter melts, bring the mixture to a full rolling boil. Boil for 2 minutes without stirring. Remove from heat.
- You can serve immediately over food like pancakes and waffles or a thin glaze for cakes. (Be careful. It's hot!) It thickens as it cools. For a thicker sauce, let cool 5 to 10 minutes and drizzle over cake, ice cream and bread pudding.
- Storage: If made ahead of time, store in the fridge since it has cream in it. NOTE: It is best on cakes when made and drizzled soon after making. The texture will not be quite as smooth when reheated and drizzled. Store the cake in the fridge also.
Notes
Pro Tips:
-If the mixture cools and becomes thicker than you like, just heat it in the saucepan over medium heat for 30 seconds or even less to loosen it up. -A trick I learned in the test kitchen! To make your brown sugar caramel sauce is extra smooth and silky, stir in 1 tablespoon light corn syrup before bringing it to a boil. Substitutions:
-Evaporated milk or whole milk can be substituted for cream. It won’t be quite as velvety or thick, but still delish! Make Ahead- Make up to 2 days ahead, reheat in the pan or microwave 15 to 30 seconds at a time until desired thickness to pour or drizzle.
-If the mixture cools and becomes thicker than you like, just heat it in the saucepan over medium heat for 30 seconds or even less to loosen it up. -A trick I learned in the test kitchen! To make your brown sugar caramel sauce is extra smooth and silky, stir in 1 tablespoon light corn syrup before bringing it to a boil. Substitutions:
-Evaporated milk or whole milk can be substituted for cream. It won’t be quite as velvety or thick, but still delish! Make Ahead- Make up to 2 days ahead, reheat in the pan or microwave 15 to 30 seconds at a time until desired thickness to pour or drizzle.
