If you've never made homemade maple syrup, this Salted Maple Butter Syrup is about to become your new obsession. Rich brown butter, pure maple syrup, and heavy cream come together to create a silky, buttery syrup with deep caramel-like flavor and the perfect hint of salt!
The best part? It comes together in minutes with just a handful of ingredients. Whether you're drizzling it over pancakes, waffles, French toast, or even vanilla ice cream, this easy maple butter syrup tastes like something from a fancy brunch spot but is incredibly simple to make at home.
If you love dessert recipes, you are also going to love my white chocolate chunk matcha cookie, brown butter oreo cookies & OH my cinnamon roll cookies!!
Jump to:
Ingredients
- Salted butter
- Pure maple syrup
- Heavy cream
- Cornstarch
- Flaky sea salt
See recipe card for quantities.
Instructions
Brown the butter!
Add in the maple syrup!
Pour in the heavy cream & let it bubble & combine!
Serve & enjoy on your fav desserts or beverages!
- Add the butter to a small saucepan over medium heat. Cook until melted and golden brown, stirring occasionally, about 3–4 minutes.
- Reduce the heat to low and slowly whisk in the maple syrup and heavy cream. Simmer gently for 2–3 minutes, whisking frequently.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Remove the saucepan from the heat and slowly whisk in the cornstarch slurry.
- Return the saucepan to low heat and cook for 1–2 minutes, whisking constantly, until the maple syrup thickens slightly.
- Transfer the syrup to a heat-safe container and let cool for 5–10 minutes.
- Blend with an immersion blender or carefully transfer to a regular blender and blend until smooth and silky.
- Stir in the flaky sea salt and serve warm over pancakes, waffles, French toast, or your favorite breakfast recipes.
Scroll all the way down for the full recipe card!:)
Substitutions
- Salted butter → Unsalted butter + pinch of salt
- Heavy cream → Half-and-half
- Maple syrup → Dark maple syrup for deeper flavor
- Flaky sea salt → Fine sea salt
Equipment
- Small saucepan
- Small bowl
- Immersion blender or blender
Storage
Store leftover salted maple butter syrup in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stovetop or in the microwave before serving.
Top tips for Success!
- Watch the butter closely while browning to prevent burning.
- Use room-temperature heavy cream for a smoother sauce.
- Blend before adding the flaky sea salt for the best texture.
FAQ
This can happen if the heat is too high. Blending the syrup usually brings it back together.
Yes! Store it in the refrigerator and reheat gently before serving.
Pancakes, waffles, French toast, biscuits, crepes, ice cream, and even oatmeal.
Related
Looking for other dessert recipes like this? Try these:
Salted Brown Butter Maple Syrup
Ingredients
Equipment
Method
- In a small saucepan over medium heat, melt the salted butter. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty, about 3–4 minutes.
- Reduce the heat to low and carefully whisk in the maple syrup and heavy cream. Let the mixture gently bubble for 2–3 minutes.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Remove the saucepan from the heat and slowly whisk in the cornstarch slurry. Return the saucepan to low heat and cook for 1–2 minutes, whisking constantly, until slightly thickened.
- Transfer the syrup to a heat-safe container or measuring cup and let it cool for 5–10 minutes.
- Stir in the flaky sea salt and allow the syrup to cool slightly before serving.
- Drizzle over pancakes, waffles, French toast, ice cream, or anything that could use a little maple-butter magic.
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply