How to make an easy, smooth, and creamy caramel glaze for bundt cakes and other pastries!
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As the weather gets cooler, household kitchens seem to get warmer, and for a very good reason! Baking up bundt cakes and pies for holiday gatherings -or just for the fun of it- is not only a great way to warm up, but it is also the best way to get to satisfyingly sweet treats! And what tastier treats help warm someone up better than heavenly apple desserts drizzled with a smooth and creamy caramel glaze?! Oh yes, that smooth and creamy caramel with it’s decadent flavor and texture is just so satisfying, it’s hard to beat. Especially if you can make an easy Caramel Glaze like this one that I love to make for my bundt cakes!
If you’ve never tried making your own caramel glaze before then you are missing out! But lucky for you, this caramel glaze is really simple to make and doesn’t require a lot of equipment or ingredients. The best part of all? You can use this yummy glaze on all kinds of desserts inspired by your favorite autumn and winter flavors! From pumpkin-y treats to baked apple desserts, this caramel glaze pairs perfectly with those autumn favorites to create an unbeatable and irresistible flavor combination.
To make an easy homemade caramel glaze, all you need is brown sugar, kosher salt, milk, butter, a saucepan, and a silicone spatula. Just combine all of the ingredients in the saucepan and bring to a boil over medium-high heat. Then, drop the heat to low and let the mixture simmer for 5 minutes while stirring. Let the glaze cool slightly in the pan before transferring it to a glass jar to finish cooling.
Caramelizing Equipment
For this super easy caramel bundt cake glaze, you only need to round up 3 cooking tools. Nothing too fancy or complicated.
Simple Caramel Glaze Ingredients
And as for the ingredients? Well, that’s a very simple lineup too! You will only need 4 simple ingredients for this caramel glaze recipe, and if you’re a frequent baker then you probably already have these in your kitchen.
- 1 cup Brown Sugar
- ¼ tsp Kosher Salt
- ¼ cup Milk
- ½ Cup Butter -cubed
How to Make an Easy Caramel Glaze
Alright, now it’s showtime! You’ve rounded up your tools and gathered the ingredients so it’s time to move on to making the magic happen! I know you’re eager to get this party started, so here’s how to make your own homemade caramel glaze:
- First, measure out all of the ingredients and preheat a saucepan with a pouring lip over medium heat.
- Next, combine all of the ingredients in the saucepan, stir just enough to mix everything, and increase the heat to medium-high. Continue to cook the mixture, without stirring, until it reaches a deep golden color.
- If you have a candy thermometer, the temperature of the caramel should reach 235-245°F.
- Bring the caramel mixture to a boil.
- Then, reduce the heat to low and let the mixture simmer for 5 minutes while stirring with a silicone spatula.
- Finally, let the caramel glaze cool slightly in the pan, then transfer the glaze into a glass jar to finish cooling.
- Remember to let the glaze (and the pastry) cool completely before pouring the glaze on top of the pastry.
Storing Homemade Caramel Glaze
To store homemade caramel glaze: pour any leftover glaze into an airtight container then transfer it to the refrigerator. The glaze will stay good in the fridge for up to 3 weeks. Before using the glaze again, remove it from the refrigerator and bring it to room temperature. To get a pourable consistency again, the glaze may need to be reheated. Once set on a bundt cake or pastry, the glaze will stay good for as long as the pastry that it is used on. Always mark the date on the outside of the container to keep up with freshness.
More Fall recipes
Sweet and Salty Serving Ideas.
Can’t get enough of this smooth, glazed caramel goodness? Keep the yummy tastes of autumn going with endless flavor combinations! Here are some of my favorite recipes that can be drizzled with this easy and delectable caramel cake glaze, along with some other autumn treat favorites:
- Apple Bundt Cake with Caramel Glaze
- Black Caramel Apples
- Pumpkin Pancakes
- Coconut Banana Pancakes
- Pumpkin Pie Mug Cake ‘
- Pumpkin Bread
- Caramel Banana Muffins
- Pumpkin Bundt Cake
- French Toast
Other sweet and satisfying glazes and frostings:
- Toffee Glaze
- Chocolate Glaze for Bundt Cakes
- Homemade Whipped Cream
- Meringue Frosting
- Homemade Strawberry Buttercream Frosting
- Chocolate Ganache
- Buttercream Frosting
- Easy Bundt Cake Glaze
- Easy Bundt Cake Frosting
- Store-bought Buttercream Frosting Hacks
Caramel glaze for bundt cake
Ingredients
- 1 cup brown sugar
- ¼ tsp Kosher Salt
- ¼ cup Milk
- ½ Cup Butter Cubed
Instructions
- First, measure out all of the ingredients and preheat a saucepan with a pouring lip over medium heat.
- Next, combine all of the ingredients in the saucepan, stir just enough to mix everything, and increase the heat to medium-high. Continue to cook the mixture, without stirring, until it reaches a deep golden color.If you have a candy thermometer, the temperature of the caramel should reach 235-245°F.
- Bring the caramel mixture to a boil.
- Then, reduce the heat to low and let the mixture simmer for 5 minutes while stirring with a silicone spatula.
- Finally, let the caramel glaze cool slightly in the pan, then transfer the glaze into a glass jar to finish cooling.Remember to let the glaze (and the pastry) cool completely before pouring the glaze on top of the pastry.
Video
Nutrition
I think you have the temperature wrong. No way it could get to 350Degrees farenheight
Hi Barbara,
I wanted to personally respond to your comment. Thank you for bringing up the temperature issue in my caramel glaze recipe. Cooking is a bit like art, and everyone has their own way of doing things. While some recipes do call for higher temperatures around 350°F, I totally get that it can seem pretty hot!
It’s essential to find the right balance for your taste and safety in the kitchen. Feel free to share any tips or tricks you have for making caramel glaze, and let’s keep the cooking conversation going! 😊
I think 350 degrees is way too hot, too! It became hard as a rock and didn’t even make it to 300 degrees!. Fudge doesn’t even go that high. I took it off when it started smelling burned.
Thank you so much for catching that, and I truly apologize for the typo in the recipe. You’re absolutely right—350°F is way too high, and I’m so sorry for any trouble this may have caused. The correct temperature should be 235°F-245°F to get that smooth, pourable caramel glaze. I’ve fixed the mistake in the recipe, and I really appreciate your patience and understanding. I hope you’ll give it another try, and I’m so grateful for your feedback. Thank you again!