Salted Caramel Glaze Recipes

SALTED CARAMEL BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour the inside of a bundt pan.
• Mix flour, baking powder, baking soda and salt in a large bowl and set aside.
• Using a mixer, beat the butter until creamy.
• Add the sugar and continue to mix until it becomes light and pale.
• Next add the eggs one at a time, then the vanilla extract and Crème fraîche 1/4 cup at a time until it is all mixed in.
• Next add your flour mixture in small amounts allowing each bit to mix in completely before you add more.
• After all the ingredients are mixed in, spoon the batter with a spatula into the bundt mold.
• Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
• Once the cake is done, let it cool for about 12 minutes before inverting it onto another rack. Let it cool completely for about an hour.
• NOTE: I Updated this recipe with 2 variations of the Caramel Glaze. Each recipe worked beautifully to turn out decadent caramel, so I wanted to share both with you.
• If you are prone to seeing sugar rocks start to form then try adding the butter and the sugar at the same time while whisking as they dissolve and blend together. See Version A below.
• Add the butter and sugar together and melt them at the same time while whisking (Medium Heat) .
• As the butter and sugar start to dissolve add the cream and continue to whisk (Medium to High Heat)
• Once it starts to froth and bubble, take it off the heat while still whisking. Continue in Version B below with step 5.
• In a saucepan add the sugar and whisk over a medium heat allowing the sugar to melt.
• Once it starts to turn an amber color add the butter and whisk at a fast pace.
• When all of the butter is completely melted and blended with the sugar you can remove it from the heat.
• Next add the cream while you continue to whisk until the mixture is in a cream caramel glaze form.
• Pour this glaze into a glass container or a bowl and set aside.
• Once the cake has cooled you can pour the caramel over the top, covering it in a decorative fashion.
• Sprinkle the top with sea salt and serve.

PUMPKIN BREAD WITH SALTED CARAMEL GLAZE

Steps:

• Preheat the oven to 325F and grease and line a 2lb loaf tin.
• Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
• Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
• Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
• Add in the milk and mix on low until combined.
• Transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
• Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
• To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
• Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
• Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!

BUTTERY POUND CAKE WITH SALTY CARAMEL GLAZE

Steps:

• Cake: Preheat the oven to 350 degrees and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper and dust with flour; remove any excess flour.
• Whisk together the flours, baking powder, and salt in a medium bowl.
• Beat the butter and granulated sugar on high speed until fluffy, 4 to 5 minutes, in the bowl of a stand mixer fitted with the paddle attachment.
• Add the vanilla and beat until incorporated, about 15 seconds. Scrape down the sides and bottom of the bowl.
• With the mixer on medium-low speed, add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds. Turn the mixer to low speed and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
• Transfer batter to prepared pan, smooth top with an offset spatula, and bake until a skewer inserted into the center comes out with a few moist crumbs, 55 to 65 minutes. (If top of cake begins to darken too much before it is done in the middle, tent pan with aluminum foil and continue baking.) Place pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen cake from sides of the pan, pull up on parchment paper to lift cake out of pan, and place it directly on cooling rack.
• Salty Caramel Glaze: Stir together the brown sugar, cream, and butter in a medium saucepan over low heat. When butter is half melted, increase heat to medium-high and bring mixture to a boil. Whisking constantly, boil mixture for 1 1/2 minutes. Remove from heat, whisk vigorously for 1 minute to release excess heat, and add 3/4 teaspoon fleur de sel. Let cool 5 minutes.
• Sift in 1/4 cup confectioners' sugar and whisk until combined. Continue adding confectioners' sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners' sugar.
• Place cake on wire rack set over rimmed baking sheet covered in parchment (to catch the excess caramel). Use a bamboo skewer to poke holes in cake. Pour warm caramel glaze over cake to cover. Sprinkle evenly with remaining 1 teaspoon fleur de sel. Let cool 15 to 20 minutes before serving.

SALTED CARAMEL GLAZE

Steps:

• Melt butter in a saucepan. Add white and brown sugars and bring to a boil, stirring constantly. Stir in cream and return to a boil. Boil, stirring constantly, for exactly 2 minutes. Remove from the heat and stir in salt.
• Allow glaze to cool completely, 30 to 45 minutes. Place in the refrigerator to chill, 8 hours to overnight.

CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
• Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
• Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
• Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.

SALTED CARAMEL GLAZED DOUGHNUT HOLES

Steps:

• While you begin to put together the batter for the doughnut holes, pour the vegetable oil in the deep fryer and begin to heat it according to manufacturer's instructions. It won't take you long to prepare the batter.
• In a large mixing bowl, combine all the ingredients for the doughnut holes (flour, sugar, baking powder, nutmeg, vanilla extract, salt, egg, milk and melted butter). Blend with a handheld mixer or wooden spoon until all the ingredients until well mixed.
• Your oil should be ready now. When the oil is ready place teaspoon sized scoops of the doughnut hole batter into the hot oil and fry for about 2 minutes on both sides or until golden brown on both sides. Remove from oil when finished and place on paper towels to absorb all the excess oil. Repeat this process until all the batter is gone.
• Note about the salted caramel: You can buy salted caramel sauce already made, or you can make your own sauce, or you can buy regular caramel sauce and add 2 teaspoons of sea salt to the 3/4 cup of caramel that is required for this glaze. You can add more salt if that isn't enough balance of salt and sweet for you.
• Preparing the glaze: In a small bowl, add the powdered sugar, salted caramel sauce, and milk and stir until smooth. As your doughnut holes cool off, place them in the glaze and then on a cooling rack. I dipped my doughnut holes in the glaze twice. If you have enough feel free to do the same thing. Repeat this process until the holes are completely covered.

SALTED CARAMEL GLAZE

Steps:

• In heavy small saucepan melt butter over medium-low heat. Stir in packed brown sugar and granulated sugar. Bring to boiling, stirring constantly.
• Stir in whipping cream and return to boiling. Boil 2 minutes, stirring constantly. Remove from heat; stir in sea salt. Cool completely.