With just four ingredients you can create this delectable Caramel Icing Glaze that’s great for topping cakes, donuts and desserts.
Sticky, buttery, and oh-so-delicious, this caramel glaze is super easy to make. With just four ingredients, you can take a simple dessert to a whole new level! This caramel glaze is amazing with anything from an apple pie, vanilla ice cream or it makes a wonderful topping for Brown Sugar Cake.
Why This Recipe Works
- Using mainly brown sugar with just a little granulated sugar offers superior flavor and deep, rich color.
- Butter gives the glaze richness and a silky smooth finish.
- Flavoring with vanilla adds an extra depth of flavor.
What You’ll Need
- Butter (1 ½ sticks or ¾ cup): Use unsalted butter to control the salt level in the glaze.
Substitutions: To make this dairy-free, you can use margarine or a plant-based butter substitute. Make sure it’s one meant for baking to get the right texture.
- Light Brown Sugar (1 cup, packed)
Substitutions: Light brown sugar is recommended, but dark brown sugar can be used for a deeper caramel flavor.
- Milk (½ cup): Whole milk works best for this recipe
Substitutions: For a dairy-free version, you can swap this with almond milk, soy milk, or oat milk. Use unsweetened versions to keep the sweetness balanced.
- Vanilla Extract (2 teaspoons): Pure vanilla extract has the best flavor.
Substitutions: If you don’t have vanilla extract, use vanilla paste or the seeds from a vanilla bean for a more intense flavor.
How To Make Caramel Glaze
Melt the butter and sugar together over medium heat.
Once melted, cook, stirring constantly, for 1 minute.
Be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture
Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Add the milk and vanilla and continue cooking for another 3 minutes,
Remove from heat and set aside to cool. The longer it cools, the thicker it becomes.
If the mixture looks like it’s separating during the cooling process, mix well until it comes back together.
When it’s at your desired consistency, drizzle over the cooled cake and serve.
This recipe is perfect for glazing 12 muffins, donuts, buns, or a bundt cake. It can easily be doubled or tripled for a larger batch.
Storage & Freezing Instructions ❄
- Room Temperature Storage: If you plan to use the caramel glaze within a day or two, you can store it in an airtight container at room temperature. Keep it in a cool, dry place away from direct sunlight. Before using, you may need to stir it or gently reheat it to restore its smooth texture.
- Refrigerator Storage: For more extended storage, refrigerate the caramel icing in an airtight container. It will keep well for up to one week. When ready to use it, let it come to room temperature or gently reheat it over low heat, stirring constantly to regain its pourable consistency.
- Freezer Storage: If you want to store the glaze for an extended period, you can freeze it. Place the caramel icing in a freezer-safe, airtight container and freeze for up to 3 months. Thaw it overnight in the refrigerator when you’re ready to use it. After thawing, reheat it gently over low heat, stirring until smooth.
Reheating Tip:
If the glaze separates during reheating for both refrigerated and frozen storage, mix it well until it comes back together. Be sure to heat it gently to avoid burning.
Other Great Cake Glazes
If you’re looking for the perfect glaze or frosting for your cake, why not check out some of these great recipes:
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Let’s Make Caramel Icing Glaze
Ingredients
- 1½ sticks butter ¾ cup
- 1 cup brown sugar packed packed
- ½ cup milk
- 2 teaspoons vanilla extract
Instructions
- Melt butter in a medium saucepan over medium-low heat.
- Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture).
- Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
- Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 3 minutes.
- Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it’s at your desired consistency, drizzle over the cooled cake and serve.
Tips + Notes
- This recipe is perfect for glazing 12 muffins or donuts, buns, or a bundt cake. For a larger batch, recipe can easily be doubled or tripled.
- Be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture.
- If the mixture looks like it’s separating during the cooling process, mix well until it comes back together.
- When drizzeling cakes or desserts, place baking paper under the cake to catch any glaze that runs off the cake, then use the baking paper to drizzle on whatever remains. You won’t want to waste a drop!
Nutrition Information:
Alexandria says
Hi, the recipe does not clarify – should we use salted or unsalted butter?
Thanks!!
Erren's Kitchen says
Hi Alexandria. This would be personal preference. It’s typically best to use unsalted butter for a recipe like this. This ensures that you can adjust the salt level to your taste preference by adding a pinch of salt if needed after tasting.
Susan Cusack says
This recipe is perfect! I have made a variety of caramel glazes over time and they have all been grainy. This resulted in clear, smooth caramel using only 4 ingredients and easy to follow, specific instructions.
Erren's Kitchen says
We’re so glad it turned out smooth and delicious for you!! Thank you for giving our recipe a try!
Catherine Barton says
I think this would be a great recipe if made with real brown sugar. I tried using Truvia brown sugar and it came out as a very granular caramel icing. Went ahead and drizzled it on my gingerbread cake and it was better than expected
Erren's Kitchen says
Hi Catherine! We’re glad you gave it a try with Truvia brown sugar! It’s fantastic that the result turned out pretty well, even with the substitute. Experimenting with ingredients can lead to delightful surprises sometimes! Your choice to drizzle it on a gingerbread cake sounds absolutely delicious. Thanks for sharing your experience and for taking the time to leave a review! 🥰
Denise Ferrell says
I truly love this recipe very much
Erren's Kitchen says
Thank you so much, Denise! We are so happy you love the caramel icing glaze!
Betsy E Ryan says
I added maple flavor inplace of the vanilla. It was so tasty turned out delicious.
Erren's Kitchen says
That’s a fantastic twist! Replacing vanilla with maple flavor sounds like a wonderful idea, and I’m thrilled to hear that it turned out delicious. Maple adds a unique and rich flavor that pairs beautifully with caramel. Thank you for trying and leaving your review! Enjoy your maple-infused caramel glaze on your cakes and desserts!
Ann says
hi! how do I keep the sugar from crystallizing? it still felt and tasted grainy. thank you.
Erren's Kitchen says
Hi Ann! I’m sorry to hear that you experienced issues with crystallization. Be cautious with the heat. Cooking caramel on too high a heat can cause it to crystallize.
If your caramel still turns out grainy, you can gently reheat it and add a bit more liquid while stirring until it becomes smooth again. Making caramel can be a bit challenging, so practice and patience are key. Good luck with your next attempt, and I hope it turns out perfectly!
Cat Patrick says
I made this to top an apple cake. It is a perfect caramel glaze!
Erren Hart says
That sounds great, Cat! Caramel glaze can add a wonderful finishing touch to many desserts, and it’s great to hear that it worked so well with your apple cake. Happy baking!
Stef says
great on my baked cheesecake
Erren Hart says
I’m so glad you liked the recipe! Your kind words are truly appreciated.
Chantel says
I had to adjust the cooking times immensely. took way longer to. get thick than was posted
Erren Hart says
Hi Chantel, I apologize for any confusion. I reviewed the recipe again, and it seems that there might have been a misinterpretation of the instructions regarding the caramel glaze’s thickening process. As mentioned in the recipe, the glaze thickens as it cools, so there isn’t a need for a lot of reducing.
RK says
so simple and delicious. it was a big hit!
Erren Hart says
Thank you for trying the recipe and sharing your positive feedback! I’m glad to hear that the caramel icing was a hit. Sometimes the simplest recipes can be the most delicious. I hope you continue to enjoy it in the future!