Homemade Maple Caramel Sauce

Maple caramel sauce on a spoon and in a jar.

5 from 5 votes

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

Prep Time5

Cook Time20

Chilling Time3

Total Time25

Course: Desserts

Cuisine: American

Servings: cup

Calories: 920kcal

Author: Rosemary Molloy

Ingredients

¼ cup maple syrup (real maple syrup)
¼ cup butter (if you use unsalted butter then add a pinch or two of salt)
2-4 tablespoons brown sugar (I used 2 tablespoons, I found the 4 tablespoons too sweet)
¼ cup cream heavy, whole or whipping cream (at least 30% fat content)

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 the heat, add the butter and stir until melted, then add the cream and combine. Pour into a glass jar, the sauce will thicken as it cools. Once cooled to room temperature, cover tightly and store in the refrigerator. Stir well before serving. Enjoy!

Notes

Storing Maple Caramel Sauce

Store: The cooled maple caramel sauce can be stored in the refrigerator in an airtight container for up to two weeks. Stir well before serving or if you find it has gotten grainy, microwave it in 15 second increments to reheat it.

Freeze: The sauce can also be frozen in an airtight container that is not glass for up to 3 months. Defrost overnight in the refrigerator, stir well before using.

Nutrition