Maple Balsamic Caramel Sauce


  • ½ cup Salted Caramel Cane Sugar
  • ½ cup Vanilla Bean Cane Sugar
  • 3 Tbsp water
  • ¾ cup heavy cream
  • 1 Tbsp butter
  • ½ tsp Vermont Maple Sea Salt
  • 2 Tbsp Maple Balsamic Vinegar


  1. Heat sauce pan or deep skillet to low-medium heat.
  2. Add Salted Caramel Cane Sugar& Vanilla Bean Cane Sugar, and water to skillet. Next, bring to a boil but DO NOT STIR.
  3. Let the mixture bubble until it turns a dark amber color. This should take about 10-12 minutes.
  4. Remove pan from heat. Add part of the cream and whisk to incorporate.
  5. Turn the heat to low, then place pan back on the low heat.
  6. Add to mixture; remaining cream, then butter, next Vermont Maple Sea Salt, and lastly the Maple Balsamic Vinegar.
  7. Whisk until the sauce is smooth, and then remove from heat.
  8. Let cool slightly before serving.

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