Fall heaven exists in the form of Salted Maple Caramel.
I’ve done a lot of recipes with salted caramel. I’m obsessed with the stuff. Gooey, sweet, salty, and addicting.
But with fall just around the corner (like tomorrow is September, what?!), I found myself craaaaving fall flavors. Like in all seriousness I look forward to fall desserts from, like, May onwards. The flavors are just so damn good.
So I took to my stovetop and came up with the BEST recipe for salted caramel made with real maple syrup. And ladies and gents, it’s the most genius thing I’ve done in a while.
If you’ve ever had those little maple candies shaped like maple leaves, it tastes like that, only stickier and meltier.
Or if you’ve ever had maple ice cream, it tastes like that. With a generous sprinkling of salt.
Things this could go on/in:
-Toast with butter (omg)
-Your morning coffee
-…like anything and everything else
I also have a seriously delicious Salted Caramel Maple Apple Pie coming to the blog next week that uses this recipe in place of a traditional apple pie filling. It’s going to be epic.
Happy almost September!
- 1/2 cup pure maple syrup (the real stuff)
- 1/2 cup granulated sugar
- 4 tablespoons salted butter
- 1/4 cup heavy cream
- 1 teaspoon sea salt
- In a medium saucepan over low heat, combine maple syrup and granulated sugar. Cook over low heat for 7 minutes, stirring every 20 seconds or so.
- Stir in butter (bubbles may form). Cook for an additional 2 minutes, continuing to stir every 20 seconds.
- Stir in heavy cream and sea salt. Cook for an additional 5 minutes. Keep stirring! 🙂
- Caramel is done when it becomes thick and coats the back of a spoon.
- Allow caramel to cool slightly before transferring to jar. When ready to use your caramel, reheat it in the microwave for 30 seconds!