The best simple real maple syrup caramel sauce you will ever make. Sweet, creamy, luscious, maple syrup caramel sauce so easy to make with only 2 ingredients. If you are looking for a caramel sauce that uses just whole ingredients and is more natural this is a recipe you will make over and over again.
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If you close your eyes can you remember the first time you tasted real maple syrup? I can, I must have been no more than 3 or 4 when my parents took us to an Amish maple sugar house. The smell alone was delicious.
Each visitor was given a little cup of bubble syrup heating in the long vat of pure maple. I can remember the overwhelming joy when my Dad handed me the little paper cup of the warm maple syrup that he had waited until it cooled. One sipe and I have been hooked for life. Only pure maple syrup for me and in our home.
When I wanted to make caramel sauce for our fresh picked apples from the apple orchard, I did not want to use processed white or brown sugar. I had a taste for the delicious maple flavor I love in the fall especially. Fresh apples and fresh caramel sauce made from fresh maple syrup.
I was able to get the apples and the maple syrup from the same farm. They had maple syrup from their farm and the apple that was fresh picked.
I wanted to make more than one batch so I did go to Costco and purchased their 100% pure maple syrup and it works perfectly also. You can get a larger amount of maple syrup for less cost and you do not lose any of the flavors.
On a cool crisp fall day picking apples is a fun activity to take the kids to and get everyone out into the fresh air. Check your local pick your own apple orchards for when they are open to having the guest pick the apples. It is an activity your kids will remember their whole life.
If you are in an area in the spring where you can observe the making of maple syrup you do not want to miss the chance to see this process in action. Another fun family experience that will be remembered for years.
- 1 cup of pure maple syrup
- 2 tablespoons of butter
- 1/4 cup of heavy cream
- Add the maple syrup to a medium heavy bottom saucepan.
- Attach a candy thermometer to the side of the pan making sure that the tip does not touch to the bottom of the pan.
- over medium heat, bring the syrup to a boil, and boil to the softball stage or 230° F.
- Keep an eye while it is boiling stir slowly every so often to make sure it does not burn.
- When the syrup has reached 230° F remove from the heat.
- Stir in 2 tablespoons of butter.
- When the butter is melted add the heavy cream and stir.
- You do have the option to add 1/4 teaspoon of coarse salt if you want to make a salted caramel but I have found it is so delicious the salt is not needed.
- Pour into a glass canning jar and allow to cool for 10 minutes, after it has cooled awhile you can cover with a lid and put in the fridge. (you can use any heat safe container.
- The maple caramel will thicken as it cools.
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