Salted Maple Carmel Sauce
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2 tablespoon butter
1/4 cup heavy cream
1/4 teaspoon sea salt or kosher salt
Pour Wood's Maple Syrup into a medium saucepan with a heavy bottom. Fit the pan with a clip-on candy thermometer. You'll need a pan tall enough to allow the maple syrup to foam up as it boils. The heavy bottom helps prevent scorching. Most good quality saucepans will work.
Bring the syrup to a boil and boil until it reaches 227° F - 230° F. This is just under the softball stage.
Remove from heat and add the butter, stirring until it melts.
Add the cream and salt and mix in gently. Note — the mixture will be very hot. Do not stir too much, just enough to blend the butter and cream. Too much stirring can cause the mixture to crystallize.
Pour into a heat-safe jar and let cool before refrigerating. It will thicken as it cools, and will thicken further in the refrigerator. This recipe makes just over a cup.
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