This homemade maple caramel sauce is sweet, creamy and you will want to drizzle it over everything this season! Easy to make from maple syrup, butter, brown sugar and cream, it comes together in just 20 minutes.
If you love caramel recipes, you will also love these other favorites: old fashioned caramel candies, caramel apple bread and turtle caramel bars.
Rich, thick and with the best flavor, this homemade maple caramel sauce is perfect for drizzling on all your fall baked goods from cinnamon cake donuts to apple pie cookies. I even love to just spoon it over this pumpkin ice cream!
It’s made with only a few real ingredients including maple syrup, butter, brown sugar and cream and the process is so simple, all you need is a little patience and time. You will love this caramel sauce with maple flavor, it’s the best flavor of fall!
Why You’ll Love This Recipe
- Seasonal flavor: Move over pumpkin spice, maple caramel sauce is the “it” fall flavor of the season.
- Smooth and silky: This maple syrup caramel sauce recipe has the lovely flavor of caramelized maple without any corn syrup.
- Easy to make: With only 25 minutes prep time, this homemade caramel sauce is so creamy and delicious you’ll be making another batch in no time as this one will disappear fast!
Maple Syrup Caramel Sauce Ingredients
- Pure maple syrup: You will want to use real maple syrup. Different grades and even brands of maple syrup will have different flavor profiles, so use one you like. In general, the darker the syrup the more pronounced maple flavor.
- Butter: Either salted or unsalted, I use salted. If you use unsalted then add a bit of salt.
- Brown sugar: I used only 2 Tablespoons because the maple sugar is also sweet but if you like it even sweeter you can use up to 4 Tablespoons.
- Heavy cream: Whole or whipping cream with at least 30% fat content will have the best creamy results.
How to Make Maple Caramel Sauce
In a heavy saucepan add the maple syrup and brown sugar, then heat on low to medium heat until boiling. Place a candy thermometer in the pot and continue on a low boil, stirring every couple of minutes with a wooden spoon. Remove from heat, add the butter and stir until melted.
Then add the cream and stir to combine.
Pour into a glass jar. Once cool, cover tightly and store in the refrigerator. Stir well before serving.
Troubleshooting Tips
- Grainy caramel sauce: This often means that you have overheated the sauce. If you have heated it over 230-235°F the sauce will turn grainy. No worries, turn it into homemade caramels.
- Too thin: Your maple syrup caramel sauce may look thin when it is done. As long as you have heated it to 235°F, though, it will thicken as it cools.
- Test your thermometer: Testing your thermometer for accuracy will ensure that your caramel sauce turns out perfect. Boil water, stick your thermometer into it and it should read 212°F.
- Crystalized sauce: Sugar crystals can form quickly even when using male syrup! Use a wet pastry brush to brush down the sides of the pot if crystals form and only stir as necessary.
- Dairy free vegan caramel sauce: While I have not tried a vegan version, you could try to omit the butter and cream for full fat coconut milk.
How to Use Homemade Maple Caramel Sauce
Other than eating it straight off the spoon, dipping apple slices into it, using it as pancake syrup or spooning it over no churn vanilla ice cream, I love to add it as a caramel drizzle over these fall inspired seasonal desserts!
What equipment do I need to make maple syrup caramel sauce?
Another reason this caramel sauce is perfect for beginners is that all you need is a heavy bottomed pot or saucepan and an internal candy thermometer!
For a more pronounced maple flavor, you could add up to ½ teaspoon of maple syrup. I don’t find that I need it but you may like it! You could also add some vanilla extract to balance the flavors as well.
Can I make salted maple caramel sauce?
Even though I am not a fan of salted caramel sauce, if you love the salted caramel combination, then just stir in a teaspoon (more or less) of sea salt into the mixture after adding the cream.
Can I use this recipe to make homemade maple caramels?
Yes! This is a great tip especially if you lost track of time and the temperature has risen to around 245°F which is a firm ball stage. When it reaches this temp, pour it into a parchment paper lined loaf pan or baking pan and let it cool for a few hours. Cut into serving pieces and enjoy your chewy caramels with maple flavor.
More Maple Syrup Recipes
Caramel sauce is perfect on ice cream, or fresh berries or why not drizzle a bit on your pancakes or whipped cream Pumpkin Pie for Thanksgiving? Enjoy.
- ¼ cup maple syrup (real maple syrup)
- ¼ cup butter (if you use unsalted butter then add a pinch or two of salt)
- 2-4 tablespoons brown sugar (I used 2 tablespoons, I found the 4 tablespoons too sweet)
- ¼ cup cream heavy, whole or whipping cream (at least 30% fat content)
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In a heavy saucepan add the maple syrup and brown sugar, heat on low/medium heat until boiling, place candy thermometer in the pot and continue on a low boil until temperature reaches 235F (112C), stirring every couple of minutes with a wooden spoon.
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Remove from the heat, add the butter and stir until melted, then add the cream and combine. Pour into a glass jar, the sauce will thicken as it cools. Once cooled to room temperature, cover tightly and store in the refrigerator. Stir well before serving. Enjoy!
Storing Maple Caramel Sauce
Store: The cooled maple caramel sauce can be stored in the refrigerator in an airtight container for up to two weeks. Stir well before serving or if you find it has gotten grainy, microwave it in 15 second increments to reheat it.
Freeze: The sauce can also be frozen in an airtight container that is not glass for up to 3 months. Defrost overnight in the refrigerator, stir well before using.
Calories: 920kcal | Carbohydrates: 79g | Protein: 1g | Fat: 68g | Saturated Fat: 42g | Cholesterol: 203mg | Sodium: 441mg | Potassium: 225mg | Sugar: 71g | Vitamin A: 2290IU | Calcium: 160mg
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