Salted Maple Recipe

Prepare equipment

Have a medium heavy-bottomed saucepan ready. Measure ingredients and keep the cream warmed (microwave briefly or warm on very low heat) so it doesn't cool the caramel suddenly. Keep a wooden spoon or heatproof silicone spatula and a candy thermometer (optional) nearby.

Combine maple and sugar

In the saucepan over medium heat, combine the maple syrup and granulated sugar. Stir gently until the sugar is mostly dissolved and the mixture begins to steam, about 3–4 minutes.

Boil to caramel color

Increase heat to medium-high and bring the mixture to a steady boil. Without stirring (you may swirl the pan gently if needed), allow it to cook until it deepens to an amber-brown color and reaches about 230–240°F (110–115°C) on a candy thermometer, roughly 6–8 minutes. Watch closely to avoid burning.

Add butter

Remove the saucepan from the heat and immediately whisk in the unsalted butter, one tablespoon at a time, until melted and incorporated. The mixture will bubble vigorously—stand back and whisk steadily until smooth.

Temper in cream

Slowly pour the warmed heavy cream into the caramel in a thin stream while whisking continuously. Continue whisking until the sauce is smooth and any vigorous bubbling subsides.

Finish and season

Return the pan to low heat for 1–2 minutes to fully incorporate and thicken slightly. Remove from heat, stir in the sea salt and vanilla extract. Taste and adjust salt if desired. Let cool for 10 minutes; it will thicken as it cools.

Add finishing salt

Transfer the sauce to a heatproof jar. Sprinkle the fine flaky finishing salt over the top right before serving or after it has cooled — this provides the signature crunchy, bright salt finish.

Storage

Cool completely, cover, and refrigerate for up to 2 weeks. Rewarm gently in a microwave in short bursts or in a small saucepan over low heat, stirring until pourable.

To serve over ice cream: warm 2–4 tablespoons of sauce and drizzle over 1–2 scoops of vanilla ice cream, sprinkle with chopped toasted nuts and a tiny pinch of finishing salt.

To serve with pancakes/waffles/apples: warm sauce slightly and drizzle over pancakes or waffles, or use as a dip for apple slices. Garnish with chopped nuts and an extra sprinkle of finishing salt for contrast.

Yield and notes: This recipe makes about 1 1/4 to 1 1/2 cups of sauce. If sauce crystallizes slightly on cooling, reheat gently and whisk until smooth. For a thinner sauce, stir in 1–2 tablespoons of warmed cream when reheating.