Recipe by carrie sheridan
Sauce served for the dessert course of Hudson Valley Apple Pie and Sour Cream Ice Cream served on January 20, 2013 at the luncheon following the second Obama Inauguration
Top Review by bgiacomini
Perfect caramel sauce, the best I've ever made. Creamy, doesn't sugar later, easy to make and reheat---it stays fluid. I don't detect a flavor of maple so this sauce is versatile and delicious on cinnamon rolls, ice cream, panna cotta---lovely is the best way to describe it.
Directions See How It's Made
- In a small saucepan over medium-high heat, melt the butter. Add brown sugar and salt.
- Cook, stirring constantly, until the sugar is completely dissolved. Adjust heat to medium and boil 2 minutes longer.
- Add maple syrup and boil again for about another 2-4 minutes, stirring frequently, until the sauce is thick, smooth and coats a metal spoon.
- Remove from heat and keep warm for serving over Sour Cream Ice Cream.