Put this caramel sauce on pancakes, cakes, ice cream, and everything everywhere.
160g dark maple syrup
95g heavy whipping cream
1 tsp vanilla bean paste or vanila extract
150g granulated sugar
3 tbsp water
56g unsalted butter, diced
1/2 tsp salt
1 tsp white vinegar
Put the maple syrup in a small sauce pan, and warm over medium-low heat. Once it begins to simmer turn the heat down to low. Swirl occasionally and cook until reduced by about half. This will take approximately 10 minutes from the time it starts to simmer. If it bubbles up as if it might overflow, swirl the pan and reduce the heat. If the smell changes and starts to smell toasted, its done. The mixture should be thickened to the consistency of warm caramel sauce. Set aside.
Heat the cream until luke warm. You can do this on the stove top or microwave. Add the vanilla to the cream. Set aside.
In a 2-quart sauce pot, combine the sugar and water. Shake it around a bit to make sure the sugar is evenly wet. Cook the mixture without stirring, without stirring, without stirring, over medium heat. Once the mixture has started to bubble, increase the heat to medium-high. Do not stir!!! Stay with the pot, watch for it to turn from clear to a light caramel color. Once this happens, let it go a bit further until a deeper amber color. You may see a few wafts of smoke. That means you have bravely taken it far enough.
Remove the caramel from the heat and whisk in the warmed vanilla cream. It will bubble up, be careful of the steam! Once the mixture is smooth, whisk in the maple syrup. Once the mixture is smooth again, add in your diced butter. Finally, whisk in the salt and vinegar.
Carefully pour the caramel in to a heat proof container to cool to room temperature. Once cooled, store in the refrigerator for up to 2 weeks. Before using in recipes, allow it to return to room temperature.