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Salted Maple Caramel Sauce

Salted Maple Caramel SauceI am super lucky that my husband and I live on the same page, but every now and again we disagree about something. One of those rare things is Maple. My Husband is “meh” about maple, whereas my blood is probably 20% maple syrup.

I love maple. All things maple. If I could live in Vermont next to a maple tree, I’d be a happy woman. So you can imagine that I turn to mush around this Salted Maple Caramel Sauce.

I could eat it by the bucket-full. With a spoon.

Salted Maple Caramel Sauce

It’s all the things I love about salted caramel but made with maple syrup and 400x easier. It’s creamy, smooth and silky. It has a rich, concentrated maple flavor with a buttery finish.

While we’re chatting, I’ll tell you another thing my husband and I disagree about.

His new beard. As in when is he going to shave it off? Yesterday would have been great for me, but apparently my vote doesn’t carry the weight it should. I’ll have to remind him that, as a woman, I get two votes automatically.

Back to things I understand, like Salted Maple Caramel Sauce!

Salted Maple Caramel Sauce

You can use this sauce just like you would caramel sauce: on ice cream, on fruit, on crumbles, as a filling for cupcakes, or, my personal favorite, in these Maple Caramel Pecan Bars!

Maple Pecan Brown Butter Blondies

This particular batch was a thinner sauce, but you can easily make it thicker by cooking the maple syrup longer.

Salted Maple Caramel Sauce

Salted Maple Caramel Sauce

Cook Time: 20 minutes

Salted Maple Caramel Sauce

This Salted Maple Caramel Sauce is creamy, smooth and silky. It has a rich, concentrated maple flavor with a buttery finish. And it is so easy!

Ingredients

  • 2 cups grade B maple syrup
  • ½ cup heavy cream
  • ¼ cup sweet cream, unsalted butter
  • 2 large pinches sea salt (I use fleur de sel)

Instructions

  1. Pour maple syrup in a deep pot with a thick bottom. Being to a boil over medium heat and let boil softly for ~15 minutes. Stir every few minutes with a heat proof spatula or spoon to reduce the bubbles. You will notice that the syrup will start to coat the outside of the spatula or spoon and will cool quickly into a caramel-like consistency. It will resemble candy at the softball stage.
  2. Stir in the butter until it is completely melted and then add the cream, stirring constantly. It will not bubble up dangerously like caramel but it will still be very hot. Add the salt and then stir to mix.
https://www.cheflindseyfarr.com/2014/09/salted-maple-caramel-sauce/

You May  Like These Caramel Goodies:

Salted Caramel Butter Bars

Salted Caramel Butter Bars

Salted Caramel Chocolate Chip Blondies

Caramel Chocolate Chip Blondie

The Best Salted Caramel Sauce 

The BEST Homemade Salted Caramel Sauce

 

Double Salted Caramel Cupcakes
Easter Double Salted Caramel Cupcakes

 

Bailey’s Irish Coffee Caramel Brownies

Baileys Irish Coffee Milk Chocolate Brownies

 

57 Comments

  • Phillip
    September 19, 2014 at 9:08 am

    Looks wonderful!

    Reply
    • AmericanCooking22
      September 19, 2014 at 9:17 am

      Thanks, Phillip!

      Reply
  • Shashi @ runninsrilankan
    September 19, 2014 at 12:00 pm

    Oooh – this mapley caramel is just taunting me! My daughter would love this!
    Btw, if you accidentally dripped this on your hubs beard – maybe he will shave? 😉

    Reply
    • AmericanCooking22
      September 19, 2014 at 2:24 pm

      lol now we’re thinkin’!! I’ll report back 😉

      Reply
  • Arpita@ The Gastronomic Bong
    September 19, 2014 at 12:29 pm

    This sauce looks incredible.. It is totally calling my name.. all i need is a large spoon and that amazing jar of caramel sauce… Big Yummmmmm!!!

    Reply
    • AmericanCooking22
      September 20, 2014 at 10:10 am

      Same here, Arpita! Same here!

      Reply
  • marcie
    September 19, 2014 at 3:22 pm

    I’m with you on the maple, so you can imagine my excitement over this salted caramel sauce! I can’t wait to try this. Pinning. 🙂

    Reply
    • AmericanCooking22
      September 20, 2014 at 10:07 am

      I hope you do!! Thanks for the pin!

      Reply
  • Josephine
    September 19, 2014 at 6:59 pm

    Oh how I wish I had time to make this!! Too busy now until the holidays, but I will serve it to my family then. Thank you!

    Reply
    • AmericanCooking22
      September 20, 2014 at 10:05 am

      I totally understand! Just thinking about the time between no and Christmas stresses me out.

      Reply
  • Thalia @ butter and brioche
    September 20, 2014 at 2:19 am

    This caramel sauce looks so incredibly delicious.. and perfect to be complimented by fresh green apples! Great recipe and idea, thanks for sharing it!

    Reply
    • AmericanCooking22
      September 20, 2014 at 10:03 am

      The green apples were definitely a great call! I couldn’t stop dipping!

      Reply
  • Ella-HomeCookingAdventure
    September 20, 2014 at 8:29 am

    That’s a great sauce.. Just made yesterday a caramel sauce.. I will finish it and then make this maple one and see which one I will love more. Sounds good to me.

    Reply
    • AmericanCooking22
      September 20, 2014 at 9:57 am

      Oh how to choose?!?! They are both so wonderful!

      Reply
  • David @ Spiced
    September 20, 2014 at 8:57 am

    So would now be the time to tell you about all of the maple farms around here? We went over to one last Spring (when the sap runs) and had pancakes with fresh maple syrup. Then we got to taste each of the different grades…insane difference! Maple trees really are nature’s candy. Oh, and speaking of maple, have you tried maple cream? If not, you need to. Like yesterday. The same day that you husband shaved.

    Reply
    • AmericanCooking22
      September 20, 2014 at 9:50 am

      Now would be a great time to tell me about that! The North gets more and more enticing by the day! I bet I would just pass out if I got to try fresh maple syrup. You are so right about Nature’s candy. And I have not tried maple cream…must find immediately! Actually I need to Google it first because I have no idea what it is. And, thankfully, my husband shaved! All is right again with the world!

      Reply
      • David @ Spiced
        September 20, 2014 at 1:39 pm

        You’ve probably already found it on Google, but maple cream is the bomb. It’s spreadable like peanut butter…but it’s maple syrup! I bet you can get it somewhere in Atlanta…maybe Dekalb Farmers Market?

        Reply
        • AmericanCooking22
          September 21, 2014 at 9:51 am

          What doesn’t the Dekalb FM have?! I could live in there. Seriously make a bed and live. If I can’t find it there, because clearly I NEED it now, I’ll see if I can order it online from one of the lovely Northern States!

          Reply
  • Kayle (The Cooking Actress)
    September 20, 2014 at 10:06 am

    I usually could take or leave maple but I don’t know….something about this caramel sauce tells me I would TAKE ALL OF IT!

    Reply
    • AmericanCooking22
      September 20, 2014 at 10:27 am

      Haha! It still tastes like maple! You and my husband seem to be on the same page! He didn’t see what all the fuss was about!

      Reply
  • Linz @ Itz Linz
    September 20, 2014 at 4:45 pm

    seriously drooling over here!

    Reply
    • AmericanCooking22
      September 21, 2014 at 9:47 am

      Thanks, Linz!

      Reply
  • JanetFCTC
    September 20, 2014 at 6:34 pm

    My husband is the same way about maple and I can NOT understand it. Yet I keep him around anyway; go figure. But with this recipe, I wouldn’t mind at all. It would just mean more for me hehehe. I am more than willing to have a hidden agenda for this.

    Reply
    • AmericanCooking22
      September 21, 2014 at 9:45 am

      I know – sometimes love makes us do funny things! 😉 I have no problem hoarding the maple caramel!

      Reply
  • Vanessa @ Vanessa Baked
    September 20, 2014 at 8:51 pm

    Now, that’s a great way to use maple! Looks extremely tasty! I wouldn’t want to share any…

    Reply
    • AmericanCooking22
      September 21, 2014 at 9:41 am

      Haha thankfully I don’t have to share!

      Reply
  • Julianne @ Beyond Frosting
    September 21, 2014 at 12:29 am

    Wow, I am freaking drooling over here!!! I too am at least 20% maple! My boyfriend likes the fake stuff and it drives me crazy!

    Reply
    • AmericanCooking22
      September 21, 2014 at 9:36 am

      {gasp} NOT THE FAKE STUFF!!! It hurts my heart. But that means more maple syrup for you!

      Reply
  • Dorothy @ Crazy for Crust
    September 21, 2014 at 8:53 pm

    Ha ha yes – 2 votes. My husband is not allowed facial hair. When he goes too long without shaving I just remind him of when we were dating and after a date my mom asked me if I’d been drinking grape juice because my lip was all purple (it was raw – so mortifying).

    Maple syrup blood, yes that. Pinned!

    Reply
    • AmericanCooking22
      September 21, 2014 at 9:13 pm

      LOl! beard rash is the worst! Praise be – he shaved!

      Reply
  • Becca from It's Yummi!
    September 22, 2014 at 9:18 am

    Oh my gosh… I found your blog through a comment on another blog and I just HAD to come look at this recipe. I’m completely addicted to salted caramel and I now have about 15 different recipes in my head of what I want to pour your caramel sauce onto! 🙂

    Reply
    • AmericanCooking22
      September 22, 2014 at 9:48 am

      Hhaha! Salted maple caramel can do that to a girl! I’m so glad you found me, Becca! I’m going to run over and check out your blog without further delay!

      Reply
  • Kelly - Life Made Sweeter
    September 23, 2014 at 7:36 am

    Oh my word girl, I totally feel the same about maple! So you can imagine how much I LOVE this! Pinning and can’t wait to make this so I could eat it by the spoonful 🙂

    Reply
  • […] Aaaannnd then there is obviously the Maple Caramel Icing to completely separate this bread from Healthy. A silky, decadent maple cream cheese frosting made with my Maple Caramel Sauce. […]

    Reply
  • Christin@SpicySouthernKitchen
    September 23, 2014 at 7:25 pm

    This sauce looks amazing Lindsey! The pictures are gorgeous. I can only imagine how good it must taste with those apples. Yum!

    Reply
    • AmericanCooking22
      September 23, 2014 at 10:37 pm

      Tastes like maple syrup only creamier and butterier and better! 🙂

      Reply
  • […] Salted Maple Caramel Sauce […]

    Reply
  • Jessica
    October 4, 2014 at 5:31 pm

    So yummy!! Thanks for sharing.

    Reply
    • AmericanCooking22
      October 4, 2014 at 9:07 pm

      Thanks, Jessica!

      Reply
  • […] silky, decadent maple cream cheese frosting made with my salted Maple Caramel Sauce. A little tang of the cream cheese mixed with a sweet maple caramel is the perfect topping for the […]

    Reply
  • Janet
    January 6, 2015 at 10:16 am

    Hi! I’m a novice at making sauce, just wondered if you stir in the butter and cream after the 15 minutes of boiling time & if you remove pan from heat or is the heat still on medium while stirring in the butter & cream? Also, by Grade B maple syrup do you mean pure maple syrup? Thanks !! Can’t wait to try this!

    Reply
    • AmericanCooking22
      January 6, 2015 at 12:51 pm

      Hi Janet! I do stir the butter and cream into the maple syrup after the 15 minutes cooking time. Maple syrup isn’t going to burn like sugar, so the cooking time is just to reduce the maple syrup down until it is thick. It will taste good no matter when you stop cooking it, but it will just vary in viscosity (or runniness). I also removed the pot from the heat before adding the butter and cream. Butter first, then cream.

      And I do use pure maple syrup. There are different grades of pure maple syrup. Grade A is typically what you see – it is your standard maple syrup, but Grade B is darker and has a more intense flavor. Maple syrup is odd in the sense that Grade B is better than Grade A! You can typically find Grade B in your standard grocery store. I don’t know what you have there but I have seen it at Kroger, Publix and Whole Foods.

      The good news is that this maple caramel sauce is very beginner friendly. You’ll love it! Enjoy! And happy baking!

      Reply
  • Erica Jehling
    October 31, 2016 at 12:04 am

    Hey!!

    Long time since JBS. So happy you are so passionate about baking!

    A few questions – how long will this keep? Can you freeze it for future use?

    Also on the banana pumpkin bread it goes with if I halve the sugar – could you add more applesauce, honey, agave nectar or sour cream? Would it destroy the texture? Would you need to alter cook time?

    Thanks!

    Erica

    Reply
    • Lindsey
      November 15, 2016 at 1:15 pm

      Hey Erica!!! It has been forever since JBS! I’m so glad you found my blog!

      You can keep the maple caramel for months in the fridge just like regular caramel, but at some point it will probably crystallize. The longest I’ve kept it has been a month. I wouldn’t freeze it because of the cream.

      I haven’t tried replacing the sugar with any of those options, but I think you can safely halve the sugar without completely destroying the texture or replacing it with anything. The applesauce is really a substitution for the oil in the original recipe and is only secondarily a sweetener. Adding more applesauce will definitely change the texture. Honey and agave will also change the texture of the final product but you could certainly try! If you want to sub the brown sugar with something I would use coconut palm sugar. But at the end of the day, sugar is sugar no matter the form 🙂

      let me know how it goes!!!! xox L

      Reply
      • Erica Jehling
        November 15, 2016 at 1:29 pm

        Thanks 🙂

        I made this over the weekend. I took half a cup of sugar from both the brown and white sugar. I made my own applesauce by blending roasted apples with water (leftover baby food prep haha).

        It was excellent! Shared it with some of my friends.

        Keep up the posts <3 them!

        Reply
        • Lindsey
          November 15, 2016 at 1:32 pm

          Nice! I’m so glad you like it. Props for making your own applesauce! I bet roasted applesauce tastes amazing!

          Reply
  • Cheryl Brosnikoff
    November 12, 2017 at 8:24 am

    Hi

    I have a question – not a comment.

    I am looking to make the Maple Caramel Sauce: I am confused by the ingredient “1/4 cup sweet cream, unsalted butter”. If you read the instructions, it says to add the butter until melted and then add the cream. So its a little confusing.

    I’m thinking the ingredients should be 1/2 cup heavy cream and 1/4 cup unsalted butter.

    many thanks

    Reply
    • Lindsey
      December 26, 2017 at 11:24 pm

      Hi Cheryl, I can see how that would be confusing the way it is written. “sweet cream unsalted butter” is the type of butter. Most people just say “unsalted butter”. I apologize for the confusion!

      Reply
  • Carrie
    January 3, 2019 at 8:08 am

    Should this be refrigerated?

    Reply
    • Lindsey
      January 6, 2019 at 9:53 am

      It doesn’t need to be but you can if you feel more comfortable!

      Reply
  • Marinda
    March 28, 2019 at 11:08 am

    Can I jar the maple caramel sauce and store in the cupboard? WIll it kee as long as it is sealed?

    Reply
  • Marinda
    March 28, 2019 at 11:28 am

    Can I jar the maple caramel sauce and store in the pantry? Will it last as long as it is sealed?

    Reply
    • Lindsey
      March 30, 2019 at 10:02 am

      It might separate because maple syrup doesn’t behave like granulated sugar. You can bring it back together by heating it but it will eventually crystalize.

      Reply
  • Jeanell
    September 15, 2019 at 5:00 pm

    Is there a way to thicken it once everything has been added? I think mine is too runny. 🙁

    Reply
    • Lindsey
      September 16, 2019 at 9:03 am

      Just keep boiling it in the pot! It is thinner than it’s caramel sauce cousin because maple syrup has water in it. Happy baking

      Reply
  • […] Don't try this with imitation syrup, it will only work with pure maple syrup. Recipe lightly adapted from American Heritage Cooking […]

    Reply
  • […] with a maple caramel sauce…now we’re […]

    Reply

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