Here's a delightful twist on classic caramel sauce — Maple Sea Salt Caramel Sauce. This recipe combines the rich flavors of maple syrup with the subtle kick of sea salt, creating a sauce that's perfect for drizzling over desserts or mixing into your morning coffee.
Granulated sugar is the base of our caramel, providing the sweetness and caramelization. Combining it with water helps to evenly dissolve the sugar, preventing crystallization. Heavy cream adds a rich, creamy texture that makes the sauce luscious and silky. The unsalted butter enhances the flavor, adding richness and a smooth consistency. Pure maple syrup infuses the caramel with a deep, earthy sweetness that elevates the sauce to something extraordinary. Sea salt is crucial for balance — it cuts through the sweetness and enhances the complexity of the flavors. Finally, vanilla extract rounds everything off with a warm, aromatic finish.
This caramel sauce is a match made in heaven for vanilla ice cream or warm apple pie. Drizzle it over pancakes or waffles for a decadent breakfast treat. For a savory twist, try it with grilled peaches and a scoop of ricotta cheese.
Start by grabbing a medium-sized saucepan. Combine your sugar and water over medium heat. Swirl the pan occasionally to help the sugar dissolve, but resist the urge to stir. As tempting as it is, stirring can cause crystallization. Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Keep an eye on it; you're looking for a rich amber color, which should take around 5 to 7 minutes. Once the color is just right, take it off the heat immediately.
Now, carefully whisk in the heavy cream. It may bubble up vigorously, so be cautious. Whisk until smooth, then add in the butter, followed by the maple syrup, sea salt, and vanilla extract. Keep whisking until all the ingredients are fully combined and the sauce is smooth.
Let the sauce cool slightly before transferring it to a jar. It will thicken as it cools, so don't worry if it seems a bit runny at first.