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Caramel Doughnut Glaze

Yield: about 1-1/4 cups, enough for 1 dozen doughnuts

The tawny color and brown sugar notes of this glaze make it perfect for fall, especially when paired with spice doughnuts, or your favorite doughnut recipe (you can’t go wrong with vanilla, chocolate, or lemon doughnuts either).


  • 3 Tbs. unsalted butter
  • 1/2 packed cup light brown sugar
  • 1/3 cup heavy cream; more as needed
  • 1-1/2 cups confectioners’ sugar; more as needed
  • 1 tsp. pure vanilla extract
  • Pinch fine sea salt

Nutritional Information

  • Nutritional Sample Size 1 Tbs.
  • Calories (kcal) : 60
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): .5
  • Cholesterol (mg): 5
  • Sodium (mg): 5
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Sugar (g): 10
  • Protein (g): 0


  • In a medium saucepan, heat the butter and brown sugar over medium heat. Cook, stirring frequently, until the sugar is fully dissolved, and then stir in the cream. Transfer the mixture to a medium bowl, and whisk in the confectioners’ sugar, vanilla, and salt until smooth. Add more cream, if needed, to make a thinner glaze or additional confectioners’ sugar to make it thicker.
  • Place a wire rack over a baking sheet. Working one at a time, dip each doughnut top side down into the glaze, and lift up, allowing the excess to drip back into the bowl. Invert the doughnuts onto the rack, and let sit for at least 15 minutes to allow the glaze to set.
  • After glazing, doughnuts can be topped with decorative sugars, sprinkles, chopped nuts, chocolate shavings, or toasted coconut. Toppings should be applied while the glaze is still wet so that they stick.
  • For a multiple-glaze effect, let the caramel glaze set up, about 15 minutes. Then drizzle fruit glaze, chocolate glaze, or vanilla glaze over the doughnut, or dip part of the doughnut into the second glaze.


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