Fullers Sugarhouse

Salted Maple Caramel Sauce


  • 1 C. Fuller’s Sugarhouse Pure Maple Syrup
  • 2 T. Butter
  • 1/4 C. Heavy Cream
  • 1/4 t. Kosher or Sea Salt
  • Special Tools: Candy Thermometer


  1. Pour maple syrup into a medium saucepan with a heavy bottom. Fit the pan with a clip-on candy thermometer. Use a pan tall enough to allow the maple syrup to foam up as it boils.
  2. Boil syrup until it reaches 225-230 degrees F.
  3. Remove syrup from heat and add the butter, stirring until it melts.
  4. Add the cream and salt and mix in gently. Note: the mixture will be very hot. Do not stir too much, just enough to blend the butter and cream. Too much stirring can cause the mixture to crystallize.
  5. Pour into a heat safe jar and let cool before refrigerating. It will thicken as it cools and will thicken further in the refrigerator.