This year I’m being incredibly proactive for Thanksgiving. I made all sauces today and will be prepping a little each night leading up to the big day to make the day of as low maintenance as possible.
For dessert this year I’m turning my Gingerbread Pumpkin Pie Cheesecake Bars (recipe here) into a regular cheesecake and I wanted something to put on top to give it a little extra eye-pleasing flair. I’m planning on putting the cool whip on top, then drizzling this maple caramel sauce on top and finishing with some crushed gingersnaps. Based on how awesome this sauce came out, I think it should be quite good.
Luckily this recipe makes far more than will be needed for the cheesecake, because it’s so delicious that Ilya and I keep eating it by the spoonful. It would go great on ice cream or drizzled over brownies, cakes, cupcakes, etc.
The photo below does not show the entire batch. The full batch makes almost an entire 16oz mason jar full of sauce.
Maple Caramel Sauce
Ingredients
- 2 cups pure maple syrup (it absolutely must be pure maple syrup, either Grade A or Grade B. You can't use pancake syrup or this will not work)
- 1/2 cup whipping/heavy cream
- 1/4 cup unsalted, sweet cream butter
- ~1/4 tsp. maple extract (or imitation maple extract/flavoring) - optional, if you want a stronger maple flavor
- 2 pinches of sea salt (optional, if you want it to be a salted maple caramel sauce)
Instructions
- Place the maple syrup in a deep saucepan with a thick bottom.
- Bring to a boil over medium heat and then reduce heat and allow to boil softly for about 15 minutes, stirring every few minutes with a silicone or other heat-proof spatula (this will cut down the bubbles).
- After about 15 minutes, the syrup will have thickened considerably to where it will coat the outside of the spatula or spoon and will cool quickly to a caramel consistency.
- When it reaches this point, stir in the butter until completely melted and then add the cream in slowly, stirring constantly.
- Mix together to thoroughly combine (and add in the salt at this point if you're using it). Taste test and if you want a stronger maple flavor, add maple extract or imitation maple extract/flavoring 1/8 tsp. at a time until it achieves the desired flavor.
Notes
Recipe adapted from http://americanheritagecooking.com/2014/09/salted-maple-caramel-sauce/