Name: Homemade Maple Caramel Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 cup
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

Jump to Recipe

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

caramel sauce, the addition of butter and cream

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.

Print Recipe Pin Recipe Rate Recipe