This will keep in the fridge for up to 2 weeks. Maple adds a delicious twist to the average caramel sauce. Use it to top ice cream, in your next latte, or as a dip for apples. Enjoy!
This will keep in the fridge for up to 2 weeks. Maple adds a delicious twist to the average caramel sauce. Use it to top ice cream, in your next latte, or as a dip for apples. Enjoy!
Ingredients
¼ cup Sugar
¼ cup Maple Syrup
¼ culiquid (Cream, Apple Cider)
1 tablespoon MilkÂ
4 tablespoons ButterÂ
¾ Tsp SaltÂ
½ Tsp Vanilla
Directions
Make a dry caramel by melting sugar in a heavy bottomed saucepan, once the sugar begins to melt, carefully stir with a heat proof spatula until the sugar turns to a rich caramel color - this should take 2-3 minutes.
Remove the pan from the heat and carefully pour in Maple Syrup and stir until combined.
Place the pan back on the heat and let boil for 2 minutes, stirring constantly.
Remove the pan from the heat and stir in cream and milk.
This will steam and bubble up - step back until the steam dissipates.
Stir to bring the mixture together.
Add butter, salt and vanilla and stir until fully combined.
Let the caramel cool at least 25 mins before using.
