Salted Maple Caramel Sauce

Directions

1. 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.

2. Bring the syrup to a boil and boil until it reaches 227° F - 230° F. This is just under the softball stage.

3. Remove from heat and add the butter, stirring until it melts.

4. 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.

5. 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.