Homemade Maple Syrup Caramel Sauce

A spoon dripping thick maple caramel sauce into a small jar set on a white plate.

4.88 from 8 reviews

Homemade Maple Syrup Caramel Sauce

Rich and buttery maple syrup caramel sauce with a smooth, creamy texture and deep toffee-like flavor. Pure maple syrup, heavy cream, and butter come to a boil together to make an easy caramel that’s thick and glossy.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 80kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup pure maple syrup
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 pinch salt

Instructions

With the heat off, add the maple syrup, cream, and butter and give it a couple of stirs. The cream and butter will not be fully incorporated, but will come together as the syrup heats.
Turn the heat to medium-low and cook until the syrup starts to boil and is heated to 225F. Do not stir the sauce as it heats, or it can crystallize. This can take 10 to 15 minutes.

For the smaller batch, I recommend using a digital thermometer instead of a candy thermometer (that clips to the pan) to check the caramel temperature, because it is easier to read.

Remove the pan from the heat, and sprinkle the salt over the top. The sauce will still look fairly fluid while it's hot. Transfer it immediately to a glass jar or bowl and let it cool completely to room temperature. It will thicken as it cools. Do not stir it as it cools, or it can crystallize.
Cover and store the caramel sauce in the refrigerator for up to 1 week. It will thicken even more in the refrigerator and can be microwaved for 10 to 15 seconds to loosen and serve.

Notes

Serving Size - The recipe makes about 1/2 cup of caramel sauce and can easily be doubled.
For Dairy-Free Maple Caramel - Originally, I made the maple caramel sauce with coconut cream. Replace the cream and butter with 1 tablespoon of full-fat coconut cream. The caramel won’t have the same buttery richness, but it will still be thick and smooth. Use the leftover coconut cream for smoothies!
Watch the Temperature - Remove the caramel from the heat when it reaches 225°F. Cooking it much beyond this can result in caramel that is overly thick or grainy once cooled.
Leave It Be As It Cools - Immediately transfer the hot caramel to a heatproof jar and don't stir it as it cools. Stirring or whisking can encourage crystallization and make the caramel grainy.
Storage Container - A glass jar, like a repurposed jelly jar, is a great option to store the caramel sauce. It can be reheated right in the jar.

Nutrition