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!
I 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.
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!
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!
This particular batch was a thinner sauce, but you can easily make it thicker by cooking the maple syrup longer.
Salted Maple Caramel Sauce
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
- 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.
- 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.
You May Like These Caramel Goodies:
Salted Caramel Chocolate Chip Blondies
Double Salted Caramel Cupcakes
Bailey's Irish Coffee Caramel Brownies
This salted maple caramel recipe looks amazing and I have big plans for using it as a chocolate truffle filling with some chopped roasted walnuts. 😀 I may have to boil it longer to get a thicker viscosity though.
I do have a question. In the instructions it says to stir during the boiling stage. Do you not have to worry about maple syrup crystalizing when you stir it as you would when you make typical caramel with refined sugar? I suppose it would make sense because maple syrup has been cooked down already when it was manufactured?
Thanks!
You don't have to worry about it crystallizing but this might be a bit thin as a truffle filling depending on how you are making them. Just saying! Good luck! Sounds delicious!
Is there a way to thicken it once everything has been added? I think mine is too runny. 🙁
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
Can I jar the maple caramel sauce and store in the pantry? Will it last as long as it is sealed?
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.
Can I jar the maple caramel sauce and store in the cupboard? WIll it kee as long as it is sealed?