A silky, delectable caramel liqueur that’s perfect for sipping after dinner, blending into coffee, or being served straight up! Give it as gifts by placing it in a nice bottle! In a refrigerator, liqueur should last for two to three months.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 ½ cups confectioners’ sugar
- 2 ½ teaspoons milk
- 1 teaspoon unsalted butter, melted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Mix confectioners’ sugar, milk, melted butter, vanilla, and salt together until creamy.
Nutrition Facts
| Calories | 86 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 39 mg |
| Sugars | 20 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
Something is wrong with this recipe. I had to add milk and butter and melt everything over a low heat., It had no moisture at all to liquify anything.
I love putting this on pumpkin bread. It turns out great. The consistency isn’t too hard to get, just gradually add milk, and sometimes I put in extra vanilla extract, and some seasoning depending on what I’m using it for. I will continue using this!
I don’t even know if you can call this a review for the recipe because between the tips and stuff I was out of; my final product bore no resemblance to the original recipe. However, I did not know how to make a glaze at all and so this recipe and the reviewers tips gave me the basis for what I wound up with; a Grand Marnier glaze which was quite tasty. I used one cup confectioners sugar, one tablespoon butter, one tablespoon grandmarnier, one tablespoon milk and then additional milk to desired consistency. Did not use corn syrup or salt at all. So, thanks for the basic outline and all the tips!
It’s super easy and yummy !!
Vanilla Glaze by Jamie Langston. Add.
Like others said increase milk to tablespoons rather then teaspoons…I personally added a bit less confectioners sugar then asked because I thought it was sweet enough without the full amount of confectioners sugar but that just a preference. Definitely making this again.
it did not work
Yummy!!!
Really good but had to add more milk to get it to a smooth texture.
its better than ever and its fast
Gotta add more milk. I haven’t tried it with corn syrup. Whisk the confectioners’ sugar to eliminate lumps. Mix with a whisk, once the milk is added. Mine has hardened within an hour on French Vanilla Frozen (I tinted the glaze blue) biscotti:)
I added more milk, vanilla, and butter. I wanted a softer glaze, not one that was too hardened when it cooled, for my bundt cake.
I followed the advice of others and added milk to fix the consistency. It dried beautifully and tasted delicious!
It was great! I added pumpkin puree into it instead of vanilla extract. It just needed a tiny bit more milk. I will definitely make this again if I need to!
I think in the Future,.. that I’ll add more Butter… one Teaspoon was hardly enough. We like it!
Great
perfect glaze, so easy!
i made this for a Texas sheet cake(fudgy)– i tripled the recipe- perfection– great taste- quick and easy – with only a whisk- i melted the butter -added all ingredients together- whisk and done– nice and shiny too- thanks
The vanilla glaze had a great taste. I added a little more milk for my consistency but if u like a thick glaze use what the recipe suggest.
I made it and it did not work. The proportions did not add up properly. It needed more liquid.
Perfect for doughnuts