Flavorful Soy Sauce Caramel Glaze
A rich and addictive caramel glaze with a subtle umami twist from soy sauce, perfect for drizzling over desserts like ice cream, pancakes, and pound cake.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 cup glaze (approximately 8 servings of 2 tablespoons each) 1x
- Category: Dessert
- Cuisine: Fusion
Ingredients
Scale
- 1 cup granulated sugar (200g)
- 6 tablespoons unsalted butter (85g), softened and cut into pieces
- 1/2 cup heavy cream (120ml), warmed
- 2 tablespoons soy sauce (30ml), preferably naturally brewed
- 1 teaspoon vanilla extract (optional)
- Pinch of sea salt, to taste
Instructions
- Measure out all ingredients before starting. Warm the heavy cream slightly (about 30 seconds) so it doesn’t cool down the caramel too much when added.
- Place 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat. Stir constantly with a heatproof silicone spatula or wooden spoon as the sugar begins to melt and clump.
- Watch the sugar melt from grainy to amber-colored liquid over 5-7 minutes. Keep stirring gently and scraping the sides to prevent burning. When fully melted and smooth, it should be a deep golden brown but not burnt.
- Carefully add 6 tablespoons softened unsalted butter. The mixture will bubble vigorously. Stir until the butter is fully melted and combined, about 1-2 minutes.
- Slowly drizzle in the warm 1/2 cup heavy cream while whisking constantly. The caramel will bubble up again. Keep stirring until smooth and glossy.
- Add 2 tablespoons soy sauce and 1 teaspoon vanilla extract. Stir to combine thoroughly. Taste and add a pinch of sea salt if desired to balance flavors.
- Remove from heat and let the glaze cool in the pan for 10 minutes. It will thicken as it cools. Transfer to a heat-resistant jar and refrigerate if not using immediately.
Notes
Use medium heat to avoid burning the sugar. Stir constantly but gently to prevent crystallization. Warm the cream before adding to avoid seizing. If caramel crystallizes, gently reheat with a splash of cream and stir until smooth. Store in the refrigerator up to two weeks and warm gently before use. For dairy-free, substitute butter with coconut oil and heavy cream with full-fat coconut milk; use tamari for gluten-free soy sauce alternative.
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 120
- Sugar: 18
- Sodium: 150
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 18
- Protein: 0.3
Keywords: soy sauce caramel glaze, caramel sauce, dessert topping, easy caramel recipe, sweet and savory glaze, homemade caramel, umami caramel