salted maple-caramel sauce

Let’s start the New Year on a sweet note, shall we?

When I saw this recipe, I tore it out immediately not as a topping for the Maple-Gingerbread Layer Cake recipe that it accompanied, but for a topping for ice cream. More specifically, as an ice cream topping for my Dad.

But then I made it, and tried it – for quality assurance of course – and then the Taster tried it, and we loved it. It is sweet with a touch of salt. Thankfully I had doubled the batch and we had plenty to savor without dipping into Dad’s stash. The Taster put some in coffee, wanted to put it on eggs and we tried it with apple slices. Heaven. I suspect this sauce would make anything taste utterly decadent and ridiculously good.

Salted Maple-Caramel Sauce - makes about 2 cups – adapted from Bon Appétit

  • 1 stick of unsalted butter
  • 1/3 cup maple sugar
  • 2/3 cup brown sugar
  • 1 1/2 heavy whipping cream
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon vanilla extract

Melt the butter in sauce pan. Add maple and brown sugars and whisk together for about 2-3 minutes, until thick and boiling.

Whisk in cream. Bring mixture to a boil, whisking often. Boil until mixture thickens and has reduced.

Remove from heat and add salt and vanilla. Cool, cover, and chill.


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