Best 2 Salted Maple Caramel Sauce Recipes

Envision a luscious symphony of flavors, where the sweet caress of maple syrup harmonizes with the rich, buttery essence of salted caramel. Prepare to embark on a culinary journey to discover the secrets behind creating the perfect salted maple caramel sauce, a delectable delight that will transform your desserts into culinary masterpieces. Whether you seek a decadent drizzle for your pancakes and waffles, a velvety filling for your pies and tarts, or a luscious topping for your ice cream and yogurt, salted maple caramel sauce is the ultimate indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

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 saucepan. This will help to prevent the sauce from burning.
Cook the sauce over medium heat. This will help to prevent the sugar from crystallizing.
Stir the sauce constantly. This will help to prevent the sauce from sticking to the pan and burning.
Use a candy thermometer to measure the temperature of the sauce. This will help to ensure that the sauce is cooked to the proper temperature.
Let the sauce cool slightly before using it. This will help to prevent the sauce from being too hot when you use it.

Conclusion:

Salted maple caramel sauce is a delicious and versatile sauce that can be used in a variety of desserts. It is easy to make and can be stored in the refrigerator for up to two weeks. Whether you are using it to drizzle over ice cream, pancakes, or waffles, or as a filling for cakes or pies, this sauce is sure to be a hit.