Salted Maple Caramel Sauce is made with just five ingredients and in 20 minutes time! It’s perfect to top on your favorite dessert or even on waffles or pancakes for a sweet surprise.
I love making my own caramel sauce at home. This recipe for Salted Maple Caramel Sauce is one of my fall favorite recipes. I love to drizzle this maple caramel sauce on my pumpkin waffles or even on pumpkin buttermilk pancakes!
Caramel sauce is incredibly easy to make at home. If you have butter, sugar, and cream you can make caramel sauce. Some methods even require no cream! I prefer my caramel sauce with cream because who doesn’t love extra calories (I kid)?!?! I wanted to give my caramel sauce a taste of fall, so I decided to get wild and crazy and add in some maple syrup. I also used brown sugar instead of traditional white sugar to give it deeper flavor and color. I didn’t have any on hand but if you happened to have maple extract on hand you could always give it a few drops to really intensify the flavor.
In this post you will learn the following information.
Ingredients
- Butter – You can use salted or unsalted butter as the base of this sauce.
- Brown Sugar – I use light brown sugar but dark brown sugar is fine too.
- Heavy Cream – There are no substitutes you have to have heavy cream for this recipe.
- Maple Syrup – You will want the highest quality for this recipe as the maple tones are throughout this caramel sauce.
- Salt – I use just a pinch of kosher salt and it lends the perfect salty to the sweet.
Directions
- In a saucepan, add the half stick of butter. Heat on medium heat until its melted.
- Using a wooden spoon, begin to stir in the brown sugar. Continue stirring until well incorporated. Then slowly start to mix the cream into the saucepan. Stirring continuously.
- Bring the caramel sauce up to a boil (and continue to mix until it becomes thick and to the consistency of your liking).
- Turn the heat off, mix in the maple syrup and coarse salt, mix one last time and remove from heat. Let cool on stove top (mixing periodically). Use right away or store in an airtight container for up to one week.
FAQs
I like to use brown sugar for caramel; however, you can also use granulated sugar.
When you are making caramel you need to watch it very closely so it does not burn. As soon as it begins to bubble and start to smoke is when you need to pull the caramel off the burner.
Caramel sauce is made of caramelized sugar that is mixed with heavy cream.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making maple caramel.
- Prep – Have all of your ingredients ready since this recipe moves very fast.
- Quality – High quality ingredients are a must for this recipe.
- Storage – I love to use glass jars as they don’t hold the smells from what was stored in them last.
Caramel & Maple Recipes
Here are a few recipes that you could use this Salted Maple Caramel Sauce in!
- Pumpkin Spice Caramel Chocolate Chip Pancakes
- New York Cheesecake
- Salted Caramel Chocolate Frappuccino
- Buttermilk Waffles
- Apple Pie
- No-Bake Pumpkin Cheesecake Pie
- Dark Chocolate Cheesecake
- Apple Cheesecake Bars
If you make this maple syrup caramel recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Salted Maple Caramel Sauce
Equipment
- Stove Top
Ingredients
- ½ stick Unsalted butter
- 1 cup Brown sugar
- ½ cup Heavy cream
- ¼ cup Maple syrup
- ¼ teaspoon Coarse sea salt
Instructions
- In a saucepan, add the half stick of butter. Heat on medium heat until its melted.
- Using a wooden spoon, begin to stir in the brown sugar. Continue stirring until well incorporated. Then slowly start to mix the cream into the saucepan. Stirring continuously. Bring the caramel sauce up to a boil (and continue to mix until it becomes thick and to the consistency of your liking).
- Turn the heat off, mix in the maple syrup and coarse salt, mix one last time and remove from heat. Let the caramel sauce cool on stove top for 10-15 minutes (mixing periodically). Use right away or store in an airtight container for up to one week.
Notes
- Yields – This recipe yields 1 cup.
- Prep – Have all of your ingredients ready since this recipe moves very fast.
- Quality – High quality ingredients are a must for this recipe.
- Storage – I love to use glass jars as they don’t hold the smells from what was stored in them last.
Nutrition
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Oh my, I am loving this sauce recipe! It sounds divine 🙂
Brandy–I may or may not have been putting the sauce on just about EVERYTHING!
I adore maple I’m dreaming of all kinds of uses for this yummy caramel!
This is going to be over ice cream at my house soon!
Mmmm…. I could bathe in it–its so good. Then again I could bathe in anything that has to do with salted caramel (pregnant or not)! lol.
Love this, Katie! Would it be weird to drown my pancakes in this sauce?
LOl… Karly I totally drowned my waffles in it yesterday morning… no judgement here! lol if I could I would probably bathe in it! lol
yum – this sounds really really good!
Thanks Danielle–the pictures don’t do it justice!
ooooooooh! awesome idea, adding the maple syrup!
I know–perfect for the fall months and if you had extract it would intensify the flavor.