Maple-ginger Caramel Recipe

Infuse maple-ginger syrup

In a medium heavy-bottomed saucepan over medium heat, combine the maple syrup, water and the thinly sliced fresh ginger. Bring to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the ginger aroma is strong and the syrup has slightly reduced. Do not let it boil vigorously.

Make sugar caramel

While the syrup is infusing, place the granulated sugar in a separate heavy-bottomed saucepan in an even layer. Heat over medium heat without stirring until the sugar begins to melt at the edges. Use a wet heat-proof spatula or swirl the pan gently to encourage even melting. Continue until all sugar has melted and turned a deep amber color (watch carefully to avoid burning).

Combine syrup and caramel

Remove the maple-ginger syrup from heat and strain out the ginger slices into a heatproof bowl, pressing to extract as much liquid as possible; discard solids. Slowly and carefully pour the hot maple-ginger syrup into the melted sugar while stirring constantly — the mixture will bubble vigorously. Stir until bubbles subside and mixture is smooth.

Add butter and cream

Immediately reduce heat to low and whisk in the butter, one tablespoon at a time, until incorporated. Slowly pour in the heavy cream while whisking; the sauce will lighten and become glossy. Continue cooking on low for 1–2 minutes to meld, stirring to prevent sticking.

Finish and flavor

Remove the pan from heat. Whisk in the sea salt and vanilla extract. Taste and adjust salt or maple intensity (a splash more maple syrup may be added off heat if desired). Allow the caramel to cool for 10–15 minutes; it will thicken as it cools.

If using, sprinkle the finished caramel with flaky sea salt and a light dusting of ground or minced crystallized ginger for extra texture and ginger punch. Transfer caramel to a jar, cover, and refrigerate for up to 2 weeks. Warm gently in a saucepan or microwave (brief bursts, stirring between) before using.