Last Updated on December 14, 2025 by Michelle
Salted Maple Caramel Sauce makes the world a better place. I’m pretty sure there aren’t many plates of baked goods, bowls of ice cream or yogurt, or mugs of tea or coffee that aren’t improved by a few tablespoons of this tastes of heaven.
I can personally attest that this caramel sauce made with all-natural maple syrup, is delicious on cinnamon rolls, in a cup of tea, drizzled over cookies or ice cream, and (my favorite) added generously to a latte. Not much better than a Salted Maple Caramel Latte if you ask me.
Salted Maple Caramel Sauce
Dive in and make some of this today… your world will be better for it.
I wouldn’t joke about something so good…
Ingredients for Salted Maple Caramel Sauce
1 cup maple syrup
2 TB butter
1/4 cup heavy cream
1/4 tsp Redmond salt
Directions for making Salted Maple Caramel Sauce
- Boil maple syrup in a medium-sized saucepan with pretty tall sides (it will bubble up a LOT) until a candy thermometer reads 225. (Don’t let it reach the softball stage.)
- Turn off the heat and add in butter, stiffing until it melts.
- Add cream and salt and stir, just until all mixed.
- Store in a glass jar in fridge for many weeks.
Notes about Salted Maple Caramel Sauce
- A good candy thermometer is necessary to get this right, but they’re not expensive and they’re handy to have in the kitchen. This is a good one.
- If you choose a pot that’s not quite big enough and your maple syrup bubbles treacherously close to the top of your pan (trust me, it happens quickly!), don’t panic. Have a piece of butter ready to toss in your pot. The bubbles will instantly recede. It’s a simple sugarmaking trick (more about how to make your own maple syrup here) that works every time.
- This caramel sauce is delicious on cinnamon rolls, in a cup of tea, drizzled over cookies, ice cream, yogurt, and (my favorite) added generously to a latte. Not much better than a Salted Maple Caramel Latte if you ask me… iced and hot, both delicious.
Ingredients
- 1 cup maple syrup
- 2 TB butter
- 1/4 cup heavy cream
- 1/4 tsp Redmond salt
Instructions
- Boil maple syrup in a medium-sized saucepan with pretty tall sides (it will bubble up a LOT) until a candy thermometer reads 225. (Don't let it reach the softball stage.)
- Turn off the heat and add in butter, stiffing until it melts.
- Add cream and salt and stir, just until all mixed.
- Store in a glass jar in fridge for many weeks.
Notes
- A good candy thermometer is necessary to get this right, but they're not expensive and they're handy to have in the kitchen.
- If you choose a pot that's not quite big enough and your maple syrup bubbles treacherously close to the top of your pan (trust me, it happens quickly!), don't panic. Have a piece of butter ready to toss in your pot. The bubbles will instantly recede. It's a simple sugarmaking trick that works every time.
- This caramel sauce is delicious on cinnamon rolls, drizzled over cookies, and (my favorite) in a latte. Not much better than a Salted Maple Caramel Latte if you ask me... iced and hot, both delicious.