Easy Homemade Maple Syrup Salted Caramel Sauce Recipe
Make this rich Homemade Maple Syrup Salted Caramel Sauce in under 30 minutes! With simple ingredients like maple syrup, butter, heavy cream, and vanilla extract, this caramel is naturally sweetened and easy to make. Perfect for drizzling over ice cream, fruit, cheesecake, or muffins, and stores well for later use.
Why You’ll Love This Homemade Caramel Sauce Recipe
- Quick and Easy: Ready in under 30 minutes with just a few basic ingredients.
- Naturally Sweetened: Made with maple syrup instead of refined sugars or corn syrup.
- Versatile Use: Perfect for drizzling over desserts like ice cream, cheesecake, or muffins.
- Foolproof Instructions: Even first-time caramel makers will get delicious results with this simple guide.
Ingredients & Substitutions
Here is everything you need to make the best-tasting easy homemade maple syrup salted caramel sauce recipe:
Maple Syrup: While maple syrup imparts a unique flavor, you can substitute it with other liquid sweeteners like honey, agave nectar, golden syrup, or even molasses. Keep in mind that the flavor will vary based on the substitution you choose.*
Butter: For a dairy-free or vegan version, replace the butter with a dairy-free butter substitute like margarine or coconut oil. Note that coconut oil will lend a subtle coconut flavor to the sauce.*
Heavy Cream: To make a dairy-free or vegan caramel sauce, use a non-dairy alternative such as coconut cream (from coconut milk), almond milk, cashew cream, or soy creamer.*
Tapioca Flour (or Corn Starch): Tapioca flour and cornstarch can be used interchangeably as thickening agents in this recipe. You can also try arrowroot starch or potato starch as alternatives.*
Vanilla Extract: If you’re out of vanilla extract or prefer a different flavor, experiment with other extracts like almond, butterscotch, or rum extract. Adjust the quantity to taste.
Salt: While salt adds depth to the caramel flavor, it’s entirely optional. Omit it if you’re on a low-sodium diet or prefer a salt-free caramel sauce.
*I have not tested these substitutions.
How to Make My Maple Syrup Caramel Sauce Recipe
Step 1: Prepare the Ingredients
Gather all the ingredients and have them measured and ready to use. This will make the cooking process smoother.
Step 2: Heat the Maple Syrup
In a heavy medium saucepan, pour 1 cup of maple syrup. Place the saucepan over medium/low heat and stir continuously until the mixture begins to simmer. Clip a candy thermometer inside the pan so the bottom tip is submerged in the syrup but not touching the bottom of the pan. Continue to simmer until the temperature of the maple syrup reaches 225°F. This will take roughly 17-20 minutes. Stir the simmering syrup about every minute to ensure it isn’t sticking to the bottom of the saucepan.
Step 3: Add Remaining Ingredients
Once the maple syrup reaches 225°F, turn the heat to low and slowly stir in the butter and tapioca flour. Gently whisk until the butter is melted, and then carefully pour in 1/4 cup of heavy cream. Be cautious, as the mixture may bubble up when you add the cream. Add the vanilla and salt and continue to whisk until the tapioca flour dissolves. Bring to a slow simmer for 3-4 minutes to activate the tapioca flour. The mixture will still be thin but will thicken once it cools.
Step 4: Cool and Serve
Let the maple syrup caramel sauce cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or jar and allow it to cool completely.
Drizzle the homemade caramel sauce over ice cream, pancakes, waffles, and desserts, or use it as a dip for apple slices. Store any leftover sauce in the refrigerator for up to two weeks.
Maple Syrup Salted Caramel Recipe Notes
Whisk Continuously: To prevent lumps and ensure a smooth consistency, whisk the sauce continuously, especially when adding the tapioca flour.
Caramel Consistency: The caramel sauce will continue to thicken as it cools, so remove it from heat when it’s slightly thinner than your desired consistency. Resist the temptation to increase it to medium-high heat, which could burn the sauce.
Taste and Adjust: Caramel sauce is versatile, so feel free to taste and adjust the sweetness or saltiness according to your preference before it cools completely. You can also add a few drops of maple extract if you’d like the maple flavor to be even more pronounced.
Delicious Homemade Caramel Serving Suggestions
- Drizzled over ice cream: Add a rich, warm caramel drizzle to vanilla or chocolate ice cream.
- Topping for cheesecake: Use this salted caramel as a delicious topping for homemade or store-bought cheesecake.
- Over warm muffins: Pour over freshly baked muffins for a sweet, cozy touch.
- With fresh fruit: Dip apple slices, pears, or bananas into the caramel for a quick and tasty snack.
Do you love muffins? Check out more of my easy and nutritious muffin recipes:
Easy Homemade Maple Syrup Salted Caramel Sauce Recipe
Ingredients
- 1 cup maple syrup
- 1/2 cup butter
- 1/4 cup heavy cream
- 2 tablespoons tapioca flour or corn starch
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Gather all the ingredients and have them measured and ready to use. This will make the cooking process smoother.
- In a heavy medium saucepan, pour 1 cup of maple syrup. Place the saucepan over medium/low heat and stir continuously until the mixture begins to simmer. Clip a candy thermometer inside the pan so the bottom tip is submerged in the syrup but not touching the bottom of the pan. Continue to simmer until the temperature of the maple syrup reaches 225°F. This will take roughly 17-20 minutes. Stir the simmering syrup about every minute to ensure it isn’t sticking to the bottom of the saucepan.
- Once the maple syrup reaches 225°F, turn the heat to low and slowly stir in the butter and tapioca flour. Gently whisk until the butter is melted, and then carefully pour in 1/4 cup of heavy cream. Be cautious, as the mixture may bubble up when you add the cream. Add the vanilla and salt and continue to whisk until the tapioca flour dissolves. Bring to a slow simmer for 3-4 minutes to activate the tapioca flour. The mixture will still be thin but will thicken once it cools.
- Let the maple syrup caramel sauce cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or jar and allow it to cool completely.
- Drizzle the homemade caramel sauce over ice cream, pancakes, waffles, and desserts, or use it as a dip for apple slices. Store any leftover sauce in the refrigerator for up to two weeks.
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