If you like caramel and maple, you’re going to love maple caramel! Simply combine butter, heavy cream and pure maple syrup and the result is a rich, smooth sauce flavored and sweetened by maple syrup! Maple syrup caramel is a decadent treat to top anything from cookies to cake to cookies and ice cream!
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I’ve been into making caramel lately and after making chocolate caramel, I decided it was time for another one of my favorite flavors: maple.
Being that I’m from Northern New York, went to college in Vermont and now that I live in Canada, I’m definitely a huge maple syrup fan! Most people don’t know this about New York, but we’re actually the second largest maple syrup producer after Vermont in the US!
TIPS FOR MAKING MAPLE CARAMEL
Making maple caramel is not hard and doesn’t take long, but it does require your full attention! To make the process of making caramel easier, it’s important to read over the directions a few times BEFORE getting started. It’s also a good idea to have ALL your ingredients and materials prepared and next to the stove.
INGREDIENTS FOR MAKING MAPLE CARAMEL SAUCE
- real maple syrup
- butter (salted or unsalted, at room temperature)
- cream (at room temperature)
- sea salt (optional)
Salt is optional, but recommended. It definitely the maple flavor!
MATERIALS NEEDED
- a medium sized sauce pan with a heavy bottom
- a candy thermometer
USES FOR MAPLE CARAMEL
My preferred method of enjoying maple caramel is to eat it by the spoonful! Other delicious ways to enjoy it are:
- Drizzled over hot cereal
- As a topping for pancakes or waffles
- On top of muffins
- On top of cupcakes (even on top of frosting on top of cupcakes!)
- As a topping for cheesecake
- Drizzled over a frosted cake (I will be doing this)
- Over ice cream (sauce can be heated by short intervals in the microwave before using)
I just made a fresh batch of maple caramel yesterday and cannot wait to enjoy it! I’m thinking about making a carrot cake today and know this is going to taste so amazing drizzled on top!
Maple Caramel
Ingredients
- 1 cup maple syrup
- ¼ cup plus 2 tablespoons heavy cream room temperature
- 1 ½ tablespoon unsalted butter room temperature, cubed
- ¼ teaspoon sea salt optional
Instructions
- In a medium saucepan with a heavy bottom, bring the maple syrup to a boil over medium heat. Allow to simmer until a candy thermometer reaches 230 F.
- Remove from the heat and add the butter. Stir until butter is melted then add the cream and stir til just combined and smooth. Stir in salt, if using. Transfer to a bowl or jar and let cool completely.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Rose
I absolutely love this recipe, I’ve even replaced part of the maple syrup with maple bourbon , it’s absolutely amazing , must try
Natalie
Oh yay this makes me so happy, Rose! Thanks for making it and for your comment-maple bourbon is such a good idea!
Ashley
Is there a way to make this vegan? My dad would love it!
Natalie
Hi Ashley, Unfortunately I haven’t tried making this vegan yet. I’m sorry I couldn’t be more helpful!
Natalie
Thanks Lisa! It’s so delicious! Unfortunately I haven’t tried this with coconut cream, so can’t say how it would work. My guess would be to try a recipe specifically made with coconut cream since it’s different than maple syrup. I’m sorry I couldn’t be more helpful. Please let me know if you have any other questions! 🙂 Natalie
Natalie
Hi Courtney Lynn, Thanks for your message. I’m so sorry that didn’t work out! I’ve only tested this maple caramel as a sauce and have not tested it to make candies, so unfortunately can’t say how to use it for candies. Sorry I couldn’t be more helpful with that. Please let me know if you have any other questions. Natalie
Michael
Pretty tasty. How can you go wrong with maple syrup? You do not specify the quantity of sea salt recommended and also, do you take off the heat before adding butter, or does it matter?
Natalie
Hi Michael! Totally agree you can’t go wrong with maple syrup! Really appreciate your comment. I actually just made the caramel again yesterday and just updated the recipe to answer your questions. Please check out the updated instructions but to answer your questions-yes you’ll want to take the mixture off the heat before adding the butter. As for the salt, I like 1/4 teaspoon. It’s delicious without the salt too but the salt does balance out the sweetness and deepens the flavor! Thanks again for your helpful questions and please let me know if you have any other questions! -Natalie
Barbara Briggs Ward
Yummy Cookies with Pure Maple Syrup-YUM!