I am so very thrilled with this delicious creamy caramel sauce. It’s incredible. Lightly maple flavoured, creamy, caramel-y, and fantastic. It’s easy to make and stores well in the fridge. It’s great on plain yoghurt, over sugar cookies, or drizzled over cake. It’s also great off a spoon. Yum!

The process is very simple—basically boiling the sugar until it caramelizes, and then stirring in some cream. Considering how impressively delicious the sauce is, the low time investment is a delightful bonus.

Sugar caramelizes around 320°F/160°C, well above the temperature of boiling water. When you’re making caramel with just plain white sugar you can watch the colour of the sugar mixture and remove it from the heat when it reaches that characteristic caramel colour. Because the maple sugar is already brown, it means you’re starting with a lightly caramel coloured mixture. If you’re not familiar with caramel making, I’d recommend using a candy thermometer to confirm you’ve reached the right stage. If you’ve made caramel a few times you’ll likely be fine without one.

I’ve used maple sugar to get maximum caramel-maple blended flavour. If you don’t have maple sugar, you can make do with maple syrup. Simply use 6 tbsp each white sugar and cream, and stir in 2 tbsp maple syrup when you stir in the cream.

Maple Cream Caramel Sauce

2 tbsp maple sugar
6 tbsp white sugar
1–2 tbsp water

½ cup heavy cream
¼ tsp vanilla extract

Combine the sugars and water in the bottom of a saucepan. Swirl to dissolve.

Bring the sugar mixture to a boil, uncovered, over high heat. Eventually the water will boil off and the texture of the mixture in the pan will change drastically to a big network of bubbles—that’s when there’s nothing in the pan but melted sugar. Eventually it will start to darken and caramelize. If you’re using the thermometer, add the cream when it reads 320°F/160°C. If you’re eyeballing it, wait until you’ve got a slightly darker than usual caramel colour.

Remove the pan from the heat and pour in the cream. You’ll likely have to put the pan back over the heat to stir the caramel into the cream. Once it’s blended in, add the vanilla extract and decant the sauce to a pretty jar (be sure to lick the spoon when it’s cool enough). The sauce will thicken as it cools.

Enjoy on all your favourite desserts/a spoon 🙂

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