drizzling maple salted caramel sauce into a jar

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 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 sauce 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:

-Ice cream
-Brownies
-Toast with butter (omg)
-Your morning coffee
-…like anything and everything else

maple salted caramel sauce in a jar with spoon

Tips for making homemade salted caramel sauce

Making this homemade maple caramel may seem like a daunting task, but it’s actually quite easy to make. There are a few things you need to keep in mind though!

First and foremost, you can’t swap out any of the ingredients in this recipe. Full-fat heavy cream and real maple syrup are non-negotiable ingredients. Salted butter helps amp up the saltiness of this caramel sauce as well and should be used along with actual salt to achieve the right flavor.

Also, as simple as this salted caramel sauce is, you must babysit it. Don’t walk away from the stove to measure out the other ingredients or pet your dog or anything like that. Caramel can burn if you’re not careful!

Finally, when you add the butter into the maple syrup and sugar mixture, it’ll like bubble up a lot. This is totally normal and what you’re looking for, so don’t panic if your caramel sauce looks like a science experiment gone wrong for a minute.

Store your homemade maple salted caramel sauce in a jar and pop it into the microwave for a few seconds when you’re ready to use it again!

Side note: I 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!

Print

Salted Maple Caramel

Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Stir in butter (bubbles may form). Cook for an additional 2 minutes, continuing to stir every 20 seconds.
  3. Stir in heavy cream and sea salt. Cook for an additional 5 minutes. Keep stirring! 🙂
  4. Caramel is done when it becomes thick and coats the back of a spoon.
  5. Allow caramel to cool slightly before transferring to jar. When ready to use your caramel, reheat it in the microwave for 30 seconds!

More salted caramel recipes from Broma Bakery:

Salted Caramel Brownies

Salted Caramel Chocolate Tart

Salted Caramel Skillet Brownie

Apple Cider Churros with a Salted Caramel Dipping Sauce

Chai Spiced Salted Caramel Macarons

29 comments

Renee
Reply

This sounds insanely good! May I ask at what stage do I add the salt? thx!

Sarah | Broma Bakery
Reply

Hi Renee! Add the salt at the very end, with the cream 🙂

Anna
Reply

This was amazing over apples! I try to stay away from refined sugar so used coconut sugar instead. Didn’t get the pretty light color like yours, but it didn’t last long enough to be a problem 🙂

Jenny
Reply

I just made this, and it tastes amazing, but I had to seek out a few other salted caramel recipes for some help. I had to cook mine a lot longer than specified in order for the sauce to thicken, and I wish this recipe had more details re: boiling, what the mixture should look like at the different points in the recipe, etc. Keep up the good ideas, but provide more details, please!

Sarah | Broma Bakery
Reply

That’s great feedback, next time I do a candy recipe I will do step by step photos! Thanks Jenny!

Jenny
Reply

Thank you, Sarah. I appreciate it. It tastes delicious, btw. I stirred some into some cream cheese frosting I made for a pumpkin cake. Solid addition.

Mairead
Reply

How long will this stay fresh?
Made it today. It’s totally yum.

Thank you.

Sarah | Broma Bakery
Reply

At least 2 weeks in the fridge! Thank you Mairead!

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