Food and Recipes Desserts Salted Caramel Glaze Be the first to rate & review! This buttery glaze is great with any number of pound cakes. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on September 6, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless Yield: 1 cup Caramel can be tricky, especially when it comes to frostings or icings. You likely know this if you’ve ever tried to make our Old-Fashioned Caramel Cake. This caramel glaze however, couldn’t be simpler. No seizing, no crystallization, no worries. It’s perfect for icing our Sweet Potato Bundt, but can be used to finish a variety of Bundt cakes and other desserts like quick breads too. While it already contains some salt for balancing the sweetness of the brown sugar, it’s always nice to finish the glaze with a little flaky sea salt for an extra kiss of salinity and texture. Ingredients 1/2 cup butter 1/2 cup packed light brown sugar 1 Tbsp. heavy whipping cream 1/4 tsp. kosher salt Directions Cook butter and brown sugar in a small saucepan over medium, whisking often, until sugar completely dissolves, about 5 minutes. Remove from heat; whisk in heavy whipping cream and kosher salt. Let cool 15 minutes before using. Rate It Print