Best 2 Salted Maple Caramel Sauce Recipes

Indulge in the symphony of flavors that is salted maple caramel sauce, a delectable treat that elevates any dessert or snack to new heights of deliciousness. This versatile sauce combines the rich sweetness of maple syrup with the luxurious creaminess of caramel, creating a velvety texture that dances on your taste buds. A touch of salt enhances the flavor profile, adding a subtle savory note that balances the sweetness perfectly. Drizzle it over pancakes, waffles, or ice cream for a classic dessert experience, or use it as a dip for apple slices and pretzels for a sweet and salty snack. The salted maple caramel sauce also pairs wonderfully with roasted nuts, adding a touch of sophistication to your next charcuterie board. With its smooth consistency and irresistible taste, this sauce is sure to become a favorite in your kitchen, adding a touch of magic to your culinary creations.

Let's cook with our recipes!

MAPLE-GINGERBREAD LAYER CAKE WITH SALTED MAPLE-CARAMEL SAUCE

Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce image

In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce

Provided by Lori Longbotham

Categories Cake Mixer Egg Dessert Bake Thanksgiving Kid-Friendly Cream Cheese Pecan Fall Maple Syrup Bon Appétit Birthday Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 22

Ingredients

Maple-coated pecans:
3/4 cup pecan halves, toasted
1/4 cup pure maple syrup (preferably Grade B)
Coarse kosher salt
Cake:
2 1/2 cups all purpose flour
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
1 cup maple sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3/4 cup hot water
2/3 cup mild-flavored (light) molasses
Frosting:
1 1/3 cups chilled crème fraîche
1 1/3 cups chilled heavy whipping cream
1/2 cup maple sugar
6 tablespoons powdered sugar
Salted Maple-Caramel Sauce
Ingredient info: Chinese five-spice powder-a spice blend that usually contains ground fennel seeds, Sichuan peppercorns, cinnamon, star anise, and cloves-is available in the spice section of most supermarkets. Crème fraîche is sold at most supermarkets and at specialty foods stores.

Steps:

For maple-coated pecans:
Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD: Pecans can be made 1 day ahead. Store airtight at room temperature.
For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
Divide batter between prepared pans (about 21/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.
For frosting:
Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.

SALTED MAPLE-CARAMEL SAUCE

Salted Maple-Caramel Sauce image

Provided by Lori Longbotham

Categories Sauce Milk/Cream Kid-Friendly Low Cal Butter Bon Appétit Small Plates

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup (1/2 stick) unsalted butter
1/2 cup maple sugar
3/4 cup heavy whipping cream
1/8 teaspoon coarse kosher salt
5 to 6 drops imitation maple extract

Steps:

Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill.

Tips:

Use a heavy-bottomed saucepan to prevent the sauce from scorching.
Stir the sauce constantly to prevent it from sticking to the bottom of the pan.
Use a candy thermometer to ensure that the sauce reaches the proper temperature.
If the sauce is too thick, add a little bit of water or cream.
If the sauce is too thin, simmer it for a few minutes longer.
Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheat the sauce in a saucepan over low heat, stirring constantly.

Conclusion:

Salted maple caramel sauce is a delicious and versatile topping that can be used on a variety of desserts. It's perfect for ice cream, pancakes, waffles, French toast, and even fruit. It's also a great addition to gift baskets and party favors.

With its sweet, salty, and buttery flavor, salted maple caramel sauce is sure to please everyone. So next time you're looking for a special treat, give this recipe a try.