Maple Caramel Sauce Recipe (Healthier!)

This delicious 4-ingredient maple caramel sauce recipe is exactly what you need to amp up your desserts, coffee drinks, and more! The best part is that it’s not made with any refined sugar (such as granulated sugar) or corn syrup, so it’s healthier for you! Not to mention, it tastes far better too!! Keep reading to get a recipe for the best caramel sauce of all time.

Supplies

• Small Pot/Saucepan: Make sure there’s enough room for the caramel sauce to bubble and foam up as it cooks.
• Instant Read Thermometer: You will need this to insure that your caramel reaches the proper temperature to turn into a sauce.
• Spatula
• Measuring Cups and Spoons
• Storage Jar: It needs to be 8oz. or larger to fit all of the sauce.

Ingredients

• 3/4 cup pure maple syrup (do not use imitation maple syrup!)
• 3 tbsp. salted butter
• 3 tbsp. heavy cream
• 1/8 tsp. sea salt (or 1/4 tsp. for salted caramel sauce)

Directions

1. Place maple syrup in a saucepan over medium-high heat until it begins to boil and foam up. Stir often or constantly.
2. Heat until the thermometer reads 225F-230F. This may happen quickly, so do not leave it unattended. As soon as the thermometer reaches this temp, remove from heat.
3. Add the butter and stir until melted. Then add heavy cream and salt, and stir just until combined. Be careful not to over-stir.
4. Allow to cool before placing in the fridge. The sauce will thicken as it cools! It will keep for up to about 2 weeks if refrigerated.

What happens if I overheated or under-heated the caramel?

If the temperature did not reach that 225F-230F range, then the final sauce result may be a different texture than intended. If it’s under-heated then it may be thin and watery (but still tastes delicious in coffee drinks!). If it’s overheated, it may become thick like a candy, which still tastes delicious too.

What if my sauce doesn’t turn out well?

Caramel making is a delicate process that just takes a bit of practice to master! If you’re consistently getting bad results when you try making your own caramels, you may want to check the accuracy and/or quality if your thermometer. I have had great success with this instant-read thermometer that I use for all of my cooking applications, including making this amazing maple caramel sauce recipe!

What if I want a thicker/thinner caramel sauce?

The recipe as-written is a great consistency between thick and thin! As long as the maple syrup reaches the correct temperature mark (225F-230F) during the heating process, and was not over heated or under heated, then the result of the final sauce is mostly dependent on the amount of cream added.

If you add more cream, your caramel sauce will be thinner (best for mixing into coffee drinks, adding to desserts, drizzling over pancakes, etc.).

Similarly, if you add less cream, the caramel sauce will be thicker (best for cascading over ice cream, dipping sauce for apple slices, etc).

Vegan Maple Caramel Sauce Alternative (Without Cream or Butter!)

To omit the cream and/or butter (or to make it vegan), simply omit those ingredients and replace it with an equal amount of full-fat coconut milk. Follow all other steps as written.

Best Uses for this Maple Caramel Sauce Recipe

There are so many amazing ways to use your homemade caramel sauce!

• For homemade coffee drinks
• Dipping sauce for apples
• Topping for desserts
• Stirred into yogurt
• Oatmeal topping
• Drizzle over pancakes
• Swirl into ice cream
• Use instead of syrup on my Sourdough French Toast Casserole recipe!
• Just eat a spoon of it! It’s like having a single caramel candy.
  

Be sure to pin the recipe for later!