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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.