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Maple Caramel Sauce




Source of Recipe


Diane Morgan at Oprah.com


Recipe Introduction


This sauce is pretty good, but not a creamy one. I had a recipe for a creamy maple caramel sauce at one time, but can't find where I put it. Still looking, but this is really good. I sauteed some apples and used them and this sauce to top pound cake slices. I successfully halved the recipe using a medium saucepan. This would be good on waffles or pancakes, too.



List of Ingredients




1/2 pound (2 sticks) unsalted butter
2 cups packed light brown sugar
1/2 tsp. salt
1 cup pure maple syrup


Recipe



Melt butter in a fairly deep heavy pan over medium-high heat. Add sugar and salt. Cook, stirring constantly, until sugar is COMPLETELY dissolved (make sure that there is no grittiness left), then adjust heat to medium and boil 2 minutes longer. Add maple syrup and boil, stirring frequently, until sauce is thick, smooth, and coats a spoon, 2 to 4 minutes longer. Remove from heat and cool slightly. Pour into heatproof jars and cool completely. Refrigerate in tightly sealed jars for up to 2 months.

Makes about 3 cups (three 8-ounce jars)