Maple Caramel Sauce
Recipe created by Diane Morgan
Servings: Makes about 3 cups (three 8-ounce jars)
  • 1/2 pound (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1/2 tsp. salt
  • 1 cup pure maple syrup
In a medium saucepan over medium-high heat, melt butter. Add sugar and salt. Cook, stirring constantly, until sugar is completely dissolved, then adjust heat to medium and boil 2 minutes longer. Add maple syrup and boil, stirring frequently, until sauce is thick, smooth, and coats a spoon, 2 to 4 minutes longer. Remove from heat and cool slightly. Pour into heatproof decorative jars and cool completely. Refrigerate in tightly sealed jars for up to 2 months.

Tie a ribbon around each jar and attach a gift tag with suggested serving ideas (for instance, "Drizzle on banana pancakes, waffles, french toast, or vanilla ice cream") and mention that sauce should be reheated before serving.