Salted Maple Caramel Sauce

Salted Maple Caramel SauceI am super lucky that my husband and I live on the same page, but every now and again we disagree about something. One of those rare things is Maple. My Husband is “meh” about maple, whereas my blood is probably 20% maple syrup.

I love maple. All things maple. If I could live in Vermont next to a maple tree, I’d be a happy woman. So you can imagine that I turn to mush around this Salted Maple Caramel Sauce.

I could eat it by the bucket-full. With a spoon.

Salted Maple Caramel Sauce

It’s all the things I love about salted caramel but made with maple syrup and 400x easier. It’s creamy, smooth and silky. It has a rich, concentrated maple flavor with a buttery finish.

While we’re chatting, I’ll tell you another thing my husband and I disagree about.

His new beard. As in when is he going to shave it off? Yesterday would have been great for me, but apparently my vote doesn’t carry the weight it should. I’ll have to remind him that, as a woman, I get two votes automatically.

Back to things I understand, like Salted Maple Caramel Sauce!

Salted Maple Caramel Sauce

You can use this sauce just like you would caramel sauce: on ice cream, on fruit, on crumbles, as a filling for cupcakes, or, my personal favorite, in these Maple Caramel Pecan Bars!

Maple Pecan Brown Butter Blondies

This particular batch was a thinner sauce, but you can easily make it thicker by cooking the maple syrup longer.

Salted Maple Caramel Sauce

Salted Maple Caramel Sauce

Cook Time: 20 minutes

Salted Maple Caramel Sauce

This Salted Maple Caramel Sauce is creamy, smooth and silky. It has a rich, concentrated maple flavor with a buttery finish. And it is so easy!


  • 2 cups grade B maple syrup
  • ½ cup heavy cream
  • ¼ cup sweet cream, unsalted butter
  • 2 large pinches sea salt (I use fleur de sel)


  1. Pour maple syrup in a deep pot with a thick bottom. Being to a boil over medium heat and let boil softly for ~15 minutes. Stir every few minutes with a heat proof spatula or spoon to reduce the bubbles. You will notice that the syrup will start to coat the outside of the spatula or spoon and will cool quickly into a caramel-like consistency. It will resemble candy at the softball stage.
  2. Stir in the butter until it is completely melted and then add the cream, stirring constantly. It will not bubble up dangerously like caramel but it will still be very hot. Add the salt and then stir to mix.

You May  Like These Caramel Goodies:

Salted Caramel Butter Bars

Salted Caramel Butter Bars

Salted Caramel Chocolate Chip Blondies

Caramel Chocolate Chip Blondie

The Best Salted Caramel Sauce 

The BEST Homemade Salted Caramel Sauce


Double Salted Caramel Cupcakes
Easter Double Salted Caramel Cupcakes


Bailey’s Irish Coffee Caramel Brownies

Baileys Irish Coffee Milk Chocolate Brownies



  1. says

    So would now be the time to tell you about all of the maple farms around here? We went over to one last Spring (when the sap runs) and had pancakes with fresh maple syrup. Then we got to taste each of the different grades…insane difference! Maple trees really are nature’s candy. Oh, and speaking of maple, have you tried maple cream? If not, you need to. Like yesterday. The same day that you husband shaved.
    David @ Spiced recently posted…Pastry Wrapped Brie with Roasted GrapesMy Profile

    • AmericanCooking22 says

      Now would be a great time to tell me about that! The North gets more and more enticing by the day! I bet I would just pass out if I got to try fresh maple syrup. You are so right about Nature’s candy. And I have not tried maple cream…must find immediately! Actually I need to Google it first because I have no idea what it is. And, thankfully, my husband shaved! All is right again with the world!

        • AmericanCooking22 says

          What doesn’t the Dekalb FM have?! I could live in there. Seriously make a bed and live. If I can’t find it there, because clearly I NEED it now, I’ll see if I can order it online from one of the lovely Northern States!

    • AmericanCooking22 says

      Haha! It still tastes like maple! You and my husband seem to be on the same page! He didn’t see what all the fuss was about!

  2. says

    My husband is the same way about maple and I can NOT understand it. Yet I keep him around anyway; go figure. But with this recipe, I wouldn’t mind at all. It would just mean more for me hehehe. I am more than willing to have a hidden agenda for this.
    JanetFCTC recently posted…Snickerdoodle Magic CakeMy Profile

    • AmericanCooking22 says

      Hhaha! Salted maple caramel can do that to a girl! I’m so glad you found me, Becca! I’m going to run over and check out your blog without further delay!

  3. says

    This sauce looks amazing Lindsey! The pictures are gorgeous. I can only imagine how good it must taste with those apples. Yum!
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  4. Janet says

    Hi! I’m a novice at making sauce, just wondered if you stir in the butter and cream after the 15 minutes of boiling time & if you remove pan from heat or is the heat still on medium while stirring in the butter & cream? Also, by Grade B maple syrup do you mean pure maple syrup? Thanks !! Can’t wait to try this!

    • AmericanCooking22 says

      Hi Janet! I do stir the butter and cream into the maple syrup after the 15 minutes cooking time. Maple syrup isn’t going to burn like sugar, so the cooking time is just to reduce the maple syrup down until it is thick. It will taste good no matter when you stop cooking it, but it will just vary in viscosity (or runniness). I also removed the pot from the heat before adding the butter and cream. Butter first, then cream.

      And I do use pure maple syrup. There are different grades of pure maple syrup. Grade A is typically what you see – it is your standard maple syrup, but Grade B is darker and has a more intense flavor. Maple syrup is odd in the sense that Grade B is better than Grade A! You can typically find Grade B in your standard grocery store. I don’t know what you have there but I have seen it at Kroger, Publix and Whole Foods.

      The good news is that this maple caramel sauce is very beginner friendly. You’ll love it! Enjoy! And happy baking!

  5. says


    Long time since JBS. So happy you are so passionate about baking!

    A few questions – how long will this keep? Can you freeze it for future use?

    Also on the banana pumpkin bread it goes with if I halve the sugar – could you add more applesauce, honey, agave nectar or sour cream? Would it destroy the texture? Would you need to alter cook time?



    • Lindsey says

      Hey Erica!!! It has been forever since JBS! I’m so glad you found my blog!

      You can keep the maple caramel for months in the fridge just like regular caramel, but at some point it will probably crystallize. The longest I’ve kept it has been a month. I wouldn’t freeze it because of the cream.

      I haven’t tried replacing the sugar with any of those options, but I think you can safely halve the sugar without completely destroying the texture or replacing it with anything. The applesauce is really a substitution for the oil in the original recipe and is only secondarily a sweetener. Adding more applesauce will definitely change the texture. Honey and agave will also change the texture of the final product but you could certainly try! If you want to sub the brown sugar with something I would use coconut palm sugar. But at the end of the day, sugar is sugar no matter the form 🙂

      let me know how it goes!!!! xox L

      • says

        Thanks 🙂

        I made this over the weekend. I took half a cup of sugar from both the brown and white sugar. I made my own applesauce by blending roasted apples with water (leftover baby food prep haha).

        It was excellent! Shared it with some of my friends.

        Keep up the posts <3 them!


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