1. In a heavy-bottomed saucepan, combine sugar and water. Stir just once to moisten, then cook over medium heat—do not stir again—until sugar dissolves and syrup turns deep amber (5–8 mins). Watch closely—the color changes fast!
2. Remove from heat. Carefully whisk in butter (it will bubble vigorously). Once melted, slowly whisk in milk/cream and salt.
3. Return to low heat; simmer 1–2 mins, stirring, until slightly thickened (coats the back of a spoon).
4. Cool 3–5 mins off heat, then stir in vanilla.
5. Pour warm over cooled cake or brownies—it sets to a soft, fudge-like glaze as it cools. For stiffer frosting, cool 10+ mins and spread.

PREP TIME & NUTRION :
Prep Time: 5 mins, Cook Time: 10 mins, Total Time: 15 mins (+ cooling), Yield: ~1¼ cups (enough for 9×9″ cake)
Calories: 180 per 2-tbsp serving, Net Carbs: 24g, Fats: 10g, Protein: 0g
(For a lower-sugar version: Use ¾ cup allulose + ¼ cup erythritol blend—but note: allulose won’t caramelize as deeply; color/flavor will be lighter.)