Salted Maple Caramel Sauce (easy recipe!)
User Reviews
4.6
Salted Maple Caramel Sauce (easy recipe!)
Description
Salted Maple Caramel Sauce (easy recipe!) combines one cup of authentic maple syrup with butter and heavy cream, gently heated together until the mixture reaches 225F to 230F. This temperature ensures a soft but thick caramel texture without burning or crystallizing. The addition of salt adds a contrast that highlights the natural maple sweetness without overpowering it. Cooking in a heavy-bottomed saucepan helps maintain an even temperature and prevents scorching.
The sauce will thicken as it cools and can be stored refrigerated in a heat-safe jar. It’s ideal for topping desserts like ice cream, pancakes, or drizzled over fruit. To maintain its smoothness, avoid excessive stirring after adding cream and butter, as too much agitation might cause crystallization.
This recipe yields just over one cup of maple caramel sauce. Using real maple syrup is essential for the flavor and texture, as imitation syrups do not react the same way when cooked.
Ingredients
- 1 cup maple syrup the real stuff!
- 2 Tbsp butter
- 1/4 cup heavy cream
- 1/4 tsp salt or kosher salt, sea salt
Instructions
- Put the maple syrup into a medium saucepan with a heavy bottom. Fit the pan with a clip on candy thermometer. You'll need a pan tall enough to allow the maple syrup to foam up as it boils. The heavy bottom helps prevent scorching. Most good quality saucepans will work.
- Bring the syrup to a boil over high heat and boil until it reaches 225F - 230F, this is just under the softball stage.
- Remove from heat and add the butter, stirring until it melts. Then add the cream and salt and mix in gently. Note: the mixture will be very hot. Do not stir too much, just enough to blend the butter and cream. Too much stirring can cause the mixture to crystallize.
- Pour into a heat safe jar and let cool before refrigerating. It will thicken as it cools, and will thicken further in the refrigerator. This recipe makes just over a cup.
Notes
- Use only pure maple syrup to ensure proper consistency and flavor in the sauce.
- Cook the syrup in a heavy-bottomed pan to prevent scorching and achieve even caramelization.
- After adding butter and cream, stir gently and minimally to avoid crystallization.
- Cool the sauce before refrigerating; it thickens further once chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 1/4 cups total)
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 2Tbsp | |
| Calories | 127kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 0.2g | 0% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 81mg | 3% |
| Potassium | 79mg | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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