Homemade Maple Caramel Sauce

You can’t get any better than a Homemade Caramel Sauce unless you add a little Maple Syrup!  Creamy and delicious. The perfect Topping.

Homemade Caramel Sauce

So I was all set to share a delicious Apple Sweet Loaf with a crumb topping that I also drizzled with this delicious creamy Maple Caramel Sauce, but …

I realized that I hadn’t shared this Maple Caramel Sauce yet!

I did make an easy version of a Caramel Sauce made with Sweetened Condensed Milk, that I made for my daughter’s No Bake Skor Cheesecake with Caramel Drizzle.

Maple Syrup & Brown Sugar in a Pot

Boiled and Melted

The addition of Butter & Cream

It’s fast and easy, but if you are looking for a Delicious, Creamy Homemade Caramel Sauce than this is the one.  And it’s not very difficult to make.

Just patience and time.

And don’t worry thinking that it is so thin once it is cooked. It will definitely lighten and thicken while it is cooling.

How to Make Homemade Caramel Sauce with Maple Syrup

• In a heavy saucepan add the maple syrup and brown sugar
• Heat on low/medium heat until boiling
• Continue on a low boil until temperature reaches 235F
• Stirring every 2 minutes with a wood spoon,
• Remove from heat, stir in the butter until melted
• Stir in the cream and combine well
• Pour the sauce into a jar and let cool completely
• The sauce will thicken as it cools

More Delicious Maple Syrup Recipes

Maple Caramel Apple Cheesecake

Maple Glazed Pumpkin Cinnamon Cake

Maple Glazed Brown Sugar Cinnamon Scones

Baked Apple Butter Cake Donuts with Maple Frosting

How to Store Homemade Caramel Sauce

The cooled sauce should be well covered and stored in the refrigerator, it will last up to one month.  Stir well before serving.

The sauce can also be frozen in an airtight container (not glass), it will keep up to 3 months.  De frost overnight in the refrigerator, stir well before using.

As you can see this is not a Salted Caramel Sauce, because I am not a lover of the stuff.  I prefer my Caramel Sauce just that! Ok the addition of the maple syrup really brought it up a notch.

but salt?  No thanks.

But if you do like that combination just stir in a teaspoon (more or less) of salt after adding the cream, then pour into the glass jar.

Caramel sauce is perfect on ice cream, or fresh berries or why not drizzle a bit on your pancakes or whipped cream Pumpkin Pie for Thanksgiving?  Enjoy.

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Homemade Maple Caramel Sauce

You can't get any better than a Homemade Caramel Sauce unless you add a little Maple Syrup!  Creamy and delicious. The perfect Topping.

Course Desserts

Cuisine American

Keyword homemade caramel sauce, maple caramel sauce

Prep Time 5 minutes

Cook Time 20 minutes

Chilling Time 3 hours

Total Time 25 minutes

Servings 1 cup

Calories 920kcal

Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

• 1/4 cup maple syrup (real maple syrup)
• 1/4 cup butter
• 2-4 tablespoons brown sugar (I found the 4 tablespoons too sweet)
• 1/4 cup whole / whipping cream

US Customary - Metric

Instructions

• In a heavy saucepan add the maple syrup and brown sugar, heat on low/medium heat until boiling, place candy thermometer in the pot and continue on a low boil until temperature reaches 235F (112C), stirring every couple of minutes with a wooden spoon.
• Remove from heat, add the butter and stir until melted, add the cream and combine.   Pour into glass jar, the sauce will thicken as it cools. Once cool cover tightly and store in the refrigerator.  Stir well before serving.  Enjoy.

Nutrition

Calories: 920kcal | Carbohydrates: 79g | Protein: 1g | Fat: 68g | Saturated Fat: 42g | Cholesterol: 203mg | Sodium: 441mg | Potassium: 225mg | Sugar: 71g | Vitamin A: 2290IU | Calcium: 160mg

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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