Maple-nut caramel sauce

  • ¼ cup (60 ml) butter
  • 2 cups (500 ml) maple flakes
  • 1 cup (250 ml) maple syrup
  • Two 13 oz (385 ml) cans evaporated milk
  • 3 tbsp (45 ml) corn starch
  • ½ cup (125 ml) water
  • 2 tbsp (30 ml) butter
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (250 ml) toasted walnuts, chopped

Melt the butter over medium heat in a heavy saucepan. Add the maple flakes and maple syrup and stir until the crystals dissolve completely. Increase the heat and cook until the syrup turns very dark. Add the evaporated milk and cook for 10 minutes, stirring occasionally. Combine cornstarch and water. Add to the caramel while stirring vigorously and let boil 1 minute. Pour the entire mixture into a blender, add butter and vanilla, and process until the caramel is smooth. Stir in nuts.

Cool before pouring into jars. Serves 48.


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