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Maple Sea Salt Caramel Sauce
Pure maple syrup and maple sugar build a complex flavor profile that goes far beyond your standard caramel. It's rich, glossy, and perfectly balanced with a sharp hit of coarse sea salt. A split vanilla bean infuses the mixture as it simmers to a thick, luxurious consistency. You'll want to spoon it warm over ice cream, drizzle it onto brownies, or use it as a decadent dip for salty pretzels.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 cups whipping cream
- ¾ cup sugar
- ½ cup maple sugar
- ½ cup pure maple syrup
- 1 vanilla bean, halved
- 4 tablespoons (½ stick) unsalted butter
- 1 teaspoon coarse sea salt
Instructions
- 1Combine the whipping cream, sugar, maple sugar, and pure maple syrup in a heavy-bottomed medium saucepan. Stir the mixture over medium heat until the sugars completely dissolve. This prevents a grainy texture later.
- 2Drop in the halved vanilla bean and increase the heat to bring the liquid to a boil.
- 3Lower the heat to medium-low and let the sauce simmer for about 35 minutes, whisking frequently until it takes on a rich color and thickens. Whisking ensures the bottom doesn't scorch.
- 4Add the unsalted butter and stir continuously until it melts fully into the sauce.
- 5Remove the pan from the heat and allow the caramel to cool slightly. Gently stir in the coarse sea salt to distribute it evenly, then fish out and discard the vanilla bean halves.
Notes
- Storage: Keep the cooled caramel sauce in a covered container in the refrigerator for up to 3 days.
- Reheat: Warm the sauce over medium heat while stirring. Add 2 tablespoons of hot water if needed to smooth out any crystallized sugar.
- Tip: Don't throw away the used vanilla bean. Rinse it, dry it, and store it in a freezer bag to flavor future recipes or homemade vanilla extract.