Maple Sea Salt Caramel

Maple sea salt caramel is one of those treats that feels fancy but comes together in just minutes. This version takes pure maple syrup — rich and cozy — and turns it into silk-smooth caramel with a hint of sea salt and vanilla. Drizzle it over ice cream, use it to dip apples or brownies, or jar it up as a thoughtful, homemade gift for holidays or special occasions.

There’s something about the warm sweetness of maple syrup paired with a touch of salt that just hits the spot. Whether you’re making this for a dessert board, holiday goodie baskets, or to keep on hand for sweet cravings, this recipe is simple and seriously satisfying.

Why This Maple Sea Salt Caramel Works

Maple syrup brings a deeper, almost smoky sweetness compared to regular caramel, while sea salt keeps it from leaning too sweet. The heavy cream adds richness and a silky texture that’s perfect for drizzling or spreading. If you haven’t tried maple caramel before, this version might just become your go-to.

Prep Time: 5 Minutes

Cook Time: 10 minutes

Makes: 2 cups of Caramel

Ingredients:

1 cup Maple Syrup

6 tbsp Butter

½ cup Heavy Cream

1 tsp Sea Salt

½ tbsp Vanilla Bean Paste

Instructions:

1. In a medium saucepan over medium heat, bring the maple syrup to a gentle boil.

2. Reduce the heat to low, add the butter, and stir until fully melted and combined.

3. Slowly pour in the heavy cream, stirring constantly, then increase heat to medium and cook until the mixture reaches 220°F, holding that temperature for 1 minute.

4. Remove from heat and whisk in the sea salt and vanilla bean paste.

5. Let the caramel cool completely; it will thicken as it cools.

6. Transfer to jars and store in the refrigerator for up to 2 weeks.

Ways to Use Your Maple Sea Salt Caramel

• Drizzle over vanilla ice cream or frozen yogurt.

• Dip sliced apples or pears for a sweet snack.

• Swirl into brownies, cupcakes, or cheesecake.

• Add to hot coffee or lattes for a cozy maple-caramel drink.

Tips for Perfect Caramel Every Time

• Watch the Heat: Caramel can go from perfect to scorched quickly. Keep the heat at medium-low once the cream is added, and stir constantly.

• Use a Candy Thermometer (if you have one): Hitting ~220°F helps set the caramel to the right thickness without overcooking.

• Adjust Salt to Taste: Start with the recipe amount, then add a little more if you like a stronger salty contrast.

• Cool Completely Before Sealing: Let the caramel cool to room temperature before putting a lid on jars — this prevents condensation and keeps the texture perfect.