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.