Brown Rice Caramel Glaze
A rich and creamy caramel glaze made with brown rice syrup and soy milk. Perfect for topping cupcakes or other desserts, this dairy-free alternative provides a delicious caramel flavor.
Ingredients
- •½ cup full-fat soy milk
- •¼ cup soy milk powder
- •1 tablespoon arrowroot
- •½ cup brown rice syrup
- •1 teaspoon vanilla extract
Cooking Instructions
- 1.
In a small saucepan, whisk together soy milk, soy milk powder, and arrowroot. Stir constantly over medium heat till arrowroot is cooked and mixture starts to thicken, about 4 minutes. Stir in brown rice syrup, turn up heat to medium high and bring to a gentle boil, then bring heat back down so mixture is at a low simmer, all the while stirring constantly. Cook till mixture is thick and slightly reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla and remove from heat.
14 min
- 2.
Allow to cool 10 minutes before spreading on warm cupcakes.
10 min
