Salted Maple Caramel Sauce

Sauces · 20 min · Serves 8 · Medium · Best with Dark Robust syrup

We make a jar of this almost every week — it turns out maple syrup has been caramel all along, just waiting for butter and cream to prove it. Spoon it over ice cream, swirl it into yogurt, or drizzle it on Sunday pancakes when regular syrup feels too modest.

Ingredients

• 1 cup pure Dark Robust maple syrup
• 4 tablespoons unsalted butter, cut into cubes
• 1/2 cup heavy cream, warmed
• 1 teaspoon vanilla extract
• 3/4 teaspoon flaky sea salt

Method

1. Pour the Dark Robust maple syrup into a heavy-bottomed saucepan and bring to a boil over medium heat. Boil, without stirring, until it reaches 235–240°F on a candy thermometer, about 5 to 7 minutes.
2. Remove from the heat and whisk in the butter a few cubes at a time until fully melted and smooth.
3. Slowly stream in the warm cream while whisking — the mixture will bubble up, so pour gradually.
4. Return the pan to low heat and simmer, stirring, for 2 minutes until glossy and slightly thickened.
5. Off the heat, stir in the vanilla and sea salt. Let cool to room temperature — it will thicken as it cools. Store in a jar in the refrigerator for up to two weeks.

— The Maple Shop · Lake Placid, NY