Ah! You’re asking about Caramel d’érable—that’s maple caramel in French, a rich, sweet sauce made with maple syrup instead of or alongside sugar. It’s delicious on ice cream, pancakes, desserts, or even stirred into coffee. Here’s a simple recipe:
Caramel d’érable (Maple Caramel Sauce)
Ingredients
- 1 cup pure maple syrup
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp salt (optional, for salted maple caramel)
- 1 tsp vanilla extract (optional)
Instructions
- Heat the maple syrup:
- In a medium saucepan over medium heat, bring maple syrup to a gentle boil.
- Add cream and butter:
- Slowly whisk in heavy cream and butter. Be careful—mixture will bubble up.
- Simmer:
- Reduce heat slightly and simmer 4–5 minutes, stirring constantly, until the sauce thickens slightly.
- Add flavor:
- Remove from heat and stir in salt and vanilla extract if desired.
- Cool & store:
- Let the caramel cool slightly before drizzling.
- Store in a jar in the fridge for up to 2 weeks; reheat gently before use.
💡 Tips:
- For a thicker caramel, simmer a few extra minutes, but don’t overcook—it can harden when cooled.
- Works beautifully over ice cream, pancakes, French toast, or even stirred into hot chocolate.
- Use real maple syrup (Grade A) for authentic flavor.
If you want, I can also give a maple caramel that hardens into soft candies—perfect for gifting or making homemade maple caramel squares.
Do you want me to share that version?
