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.
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.