Maple Caramel Sauce
- Yield: Makes about 1 1/4 cups
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Winter 2004
- 3/4 cup sugar
- 1/2 cup heavy cream
- 1/2 cup maple syrup
Bring sugar and 2 tablespoons water to a boil in a small saucepan over medium heat, occasionally washing down sides of the pan with a wet pastry brush. When the recipes mixture begins to boil; stop washing sides; boil until sugar starts to caramelize. Swirl saucepan to evenly color, and continue boiling until deep golden brown.
Remove saucepan from heat; carefully pour in cream (mixture will splatter). Stir until combined. Stir in maple syrup. Let caramel cool until thick but still pourable before using. Store in refrigerator in an airtight container until ready to use, up to 5 days. Heat slightly before serving.