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
-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!


Salted Maple Caramel

  • Author: Sarah Fennel
  • Yield: 12 ounces caramel 1x


  • 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


  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


Kelly | Maverick Baking

Oh my worrrrrrrd this looks incredible! Never had maple syrup in caramel, sounds perfect!


Goodness gracious Sarah!!!! This caramel looks simply to-die-for! I’m so ready for all things maple and caramely this season!

Melissa Dahmer

I just made a salted caramel sauce for the first time this past weekend. After realizing how easy it is, I cannot WAIT to make this version!

Abby @ Heart of a Baker

Wait, WHAT! I need to make this ASAP like right now and maybe stir it into my morning coffee? Girl, you are a genius.


Does it really need 1/2 cup sugar?

Sarah | Broma Bakery

Yes, it does!


Oh wow, this looks and sounds amazing! I’m already obsessed with salted caramel anything, this looks like it would be dangerous for me to try!

heather (delicious not gorgeous)

love how creamy this looks! and it sounds impossibly more delicious than normal salted caramel ?


I LOVE THOSE MAPLE CANDIES! Now I need to make this caramel.


This looks amazing! I’m trying to avert my eyes from the photos but can’t…I am now totally craving sweet things!


Sarah, this looks soooo scrumptious!
I can’t wait to make it, and I DEFINITELY cannot wait for that Salted Caramel Maple Apple Pie recipe!
OMG! I have died and gone to heaven! ?

Medha @ Whisk & Shout

I also internally omg’d when I read ‘toast with butter’ and I love that you had the same reaction to your own suggestion! This stuff is dangerous in the best way- I love it!


Making right now!! How long would this keep for in the fridge?

Sarah | Broma Bakery

Woohoo! Up to a month, I’d say!

Amanda @ Cookie Named Desire

This sounds so.freaking.amazing. I can’t wait to see the pie!!

Eden Passante

I need this right now! Looks amazing!


Hi, Sarah. I was gifted a ton of Real Deal Maple Syrup and have been wondering what to do with it. This is it! Going to make it for various housewarming and holiday gifts. Have you tried doubling or tripling the recipe? I’d love to do it “in bulk”. Or would you suggest doing one batch at a time?

Sarah | Broma Bakery

Real deal is the only deal 🙂 Yes, this recipe would be fantastic doubled or tripled!


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

Sarah | Broma Bakery

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


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 🙂


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

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


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.


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

Thank you.

Sarah | Broma Bakery

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

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