|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 0g||0%|
|Total Sugars 25g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Maple syrup is a ubiquitous topping for pancakes and waffles, but when cooked along with cream and butter it becomes a versatile sauce that is delicious on everything from breakfast treats to rich desserts. It has a similar flavor to pure maple syrup, and will please those who like their pancakes, French toast, or waffles with the classic condiment. This maple cream sauce can also be served at the end of the meal as it adds just the right sweetness to desserts like bread pudding and cheesecake, as well as ice cream, cooked apples, and spice cake. The maple cream provides a bit of richness and just enough style to make it worthy of guests or a special occasion, whether you are gathering for brunch, a dinner party, or a holiday meal.
This three-ingredient recipe is made on the stovetop and can boil over in the pan, so be sure to use a large pot and watch the mixture carefully. Allow the maple cream sauce to cool a bit before serving; it may thicken up so give it a stir before drizzling or spooning into a dish or small pitcher.
1 cup pure maple syrup
1/2 cup heavy cream
2 tablespoons unsalted butter
Steps to Make It
Gather the ingredients.
Combine the maple syrup, cream, and butter in a medium saucepan placed over medium-high heat.
Stir to blend and bring the mixture to a boil.
Reduce the heat to medium-low and continue boiling, occasionally stirring, for 5 minutes. Lower the heat if the mixture looks like it may boil over. Cook until the sauce can coat the back of a spoon.
Serve with breakfast treats or dessert and enjoy.
- When cooking sugar, cream, and butter (separately and together) there is a risk of boiling over and burning. Be sure to watch it carefully—do not try to multitask here—and reduce the heat if the mixture seems to be too hot, stirring as necessary.
- To test for the right consistency, dip a wooden spoon (make sure it is not metal or you will burn yourself) into the sauce and run your finger down the back of it; if this leaves a trail with the sauce on either side, it has reached the proper thickness.
- This sauce can be served with savory dishes as well; try with butternut squash ravioli, roasted sweet potatoes, or chicken, pork, or fish.
Once the sauce is cooked, add some toasted pecans or walnuts.