Holiday Glow Caramel Frost (Print Version)

Creamy caramel base layered with frosted cream and a touch of holiday spice for festive moments.

# List of Ingredients:

→ Caramel Base

01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 1/4 cup unsalted butter, cubed
04 - 1/2 cup heavy cream
05 - 1/4 teaspoon fine sea salt

→ Frosted Cream Layer

06 - 1 cup heavy cream, chilled
07 - 2 tablespoons powdered sugar
08 - 1/2 teaspoon vanilla extract
09 - 1/2 teaspoon ground cinnamon

→ Garnish

10 - 2 tablespoons caramel sauce, gluten-free (optional)
11 - 1 tablespoon gold or silver sugar crystals, gluten-free

# Step-by-step Instructions:

01 - Combine sugar and water in a medium saucepan over medium heat. Stir gently until sugar dissolves, then stop stirring and let simmer until deep amber color forms, about 5 to 7 minutes.
02 - Remove saucepan from heat. Whisk in cubed butter carefully, then slowly add heavy cream and sea salt. Stir until smooth and allow to cool to room temperature.
03 - In a chilled mixing bowl, whip heavy cream with powdered sugar, vanilla extract, and ground cinnamon until stiff peaks form.
04 - Distribute cooled caramel sauce evenly among serving glasses or ramekins. Top each with a generous spoonful of whipped frosted cream.
05 - Drizzle extra caramel sauce and sprinkle gold or silver sugar crystals over the cream. Refrigerate for at least 1 hour before serving to set and enhance flavors.

# Expert Advice:

01 -
  • It tastes like an impressive restaurant dessert but takes just 30 minutes of actual work.
  • The spiced cream layer adds warmth without tasting like a pumpkin spice trap.
  • Completely gluten-free without sacrificing texture or that glossy, luxurious look.
02 -
  • Caramel burns fast—once it's deep amber, it's done; don't wait for darker, or you'll taste burnt bitterness instead of buttery sweetness.
  • Cold cream is essential for whipping; if yours isn't cold, stick the bowl in the freezer for 10 minutes before you start.
  • All your ingredients must be gluten-free certified, especially the sugar crystals and any caramel sauce you drizzle on top.
03 -
  • Use a light-colored saucepan so you can actually see the caramel's color changing—dark pans make it impossible to judge the perfect moment.
  • If your caramel seizes when you add the cream, whisk in a tiny pinch more of the cream very slowly, and it'll usually smooth out again.

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