This four ingredient Maple Caramel Sauce is so easy to make and a perfect addition to all of your favorite fall desserts. Smooth, rich, and perfectly salted, this sauce is begging to be served over ice cream, used as a dip for apples, or drizzled on pies, cakes, and drinks.
Table of Contents
Salted Maple Caramel Sauce
I absolutely love our classic caramel sauce recipe, but I’ll admit it can be a bit fussy. If you’ve ever struggled with sugar crystallizing or burning, this Maple Caramel Sauce is the recipe you need.
This caramel sauce is so ridiculously easy to make (no candy thermometer needed!) and done in less than 15 minutes. The buttery maple sweetness pairs perfectly with all your favorite Autumn flavors–apples, pears, cinnamon, even pumpkin!
We use this maple caramel in all the usual places where caramel shines. It’s a must-have on this caramel apple tart, but we’ve also found it works surprisingly well on peach slump. Serve it alongside caramelized apple pie for your Thanksgiving menu, swirl a spoonful into your morning yogurt, or drizzle it over all of your favorite fall drinks. I’ve even enjoyed it in an iced matcha latte!
If you give it a try, please let us know in the comments! I would love to hear all the different ways you enjoyed this maple caramel sauce.
CourtneyKey Ingredients
- Butter– I use unsalted butter, but you can use salted if you prefer. Just be sure to adjust the added salt at the end.
- Maple syrup– You’ll need pure maple syrup, not imitation syrup or “pancake syrup.” The only ingredient should be maple syrup, not corn syrup or anything else.
- Heavy cream– This might be listed as “heavy whipping cream” or just “whipping cream.” Either will work in this recipe. In a pinch, you can substitute half and half, but the flavor won’t be quite as rich.
- Salt– I love to use flaky sea salt but coarse sea salt or even table salt will work. If you’re using a fine salt, you’ll want to use much less than you would a coarse or Kosher salt.
- Vanilla extract– This is optional, but sometimes I like to add just a bloop of vanilla at the end.
How to Make Caramel with Maple Syrup
Step 1: Melt butter. Add the butter to a sauce pot over medium heat and melt.
Step 2: Add maple syrup. Add the maple syrup and bring to a boil. Continue to boil for 2 minutes, stirring often.
Step 3. Add cream. Whisk in the cream. Bring the mixture back to a boil and adjust the heat so it maintains a low boil. Continue to cook, whisking constantly, 8-10 minutes, or until the mixture is darkened in color and coats the back of a spoon.
Storage and Make-Ahead Instructions
- Maple caramel will keep in a glass jar in the refrigerator for several weeks.
- Straight from the fridge, this sauce makes a great dip. If you want to drizzle it, give it a quick 10-15 second warm up in the microwave.
Recipe Tips & Variations
- Mind the color. When you first add the cream, the mixture will be a golden blonde color. You’ll know it’s almost done when the color changes to a deep amber color.
- Stay close. You don’t have to whisk constantly while the mixture is boiling, but you should give it a good whisk every minute or so. You might also need to adjust the heat so the mixture doesn’t boil over or burn.
- Caramel thickens as it cools. The caramel should be thick enough to coat the back of the spoon but still be quite liquidy when you pull it off the heat. The caramel will thicken as it cools.
My Favorite Ways to Use Maple Caramel Sauce
- In drinks– Turn a basic drink into a coffeehouse special with a drizzle of maple caramel. This pairs beautifully with fall drinks like chai and cinnamon lattes, but it’s also surprisingly delicious on iced matcha lattes.
- As a dip– Maple caramel is a great dip for apples, pears, pretzels, graham crackers, and wonton apple pies.
- As a topping for breakfast favorites– Drizzle caramel over classic buttermilk pancakes, breakfast banana splits, apple cinnamon pancakes, or Challah French toast.
- Drizzled over desserts like ice cream, apple cider cake, homemade brownies, apple cider floats, and pecan pie bars.
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Salted Maple Caramel Sauce
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup maple syrup
- 3/4 cup heavy cream
- 1/2-3/4 teaspoon flaky sea salt (or to taste)
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Stir in the maple syrup and bring to a boil. Boil for 2 minutes, stirring often.
- Whisk in the cream and return the mixture to a boil, stirring constantly. Continue to boil for 8-10 minutes, whisking often, until the mixture has deepened in color and coats the back of a spoon. Remove from heat.
Notes
- Store cooled caramel in a glass jar in the fridge. It will keep for several weeks.
- Cold caramel will be quite thick and makes a great dip. If you’d like it to be runnier for drizzling or pouring, just rewarm it for a few minutes on the stove or in the microwave.
- This would be a lovely holiday or housewarming gift.
Nutrition
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