From pancakes to bread pudding to ice cream, this luscious Maple Butter Cream Sauce is pure deliciousness!
4 ingredients is all that it took to create this seriously decadent, ridiculously easy sauce. This sauce, well it kind of happened out of the fact that I wasn’t sure what to top my Orange Cranberry Bread Pudding with. Don’t get me wrong, it’s great with real maple syrup but I just wasn’t feeling that. Like I wanted something a bit more panache. I mean this bread pudding is anything but ordinary or basic. With almost regal flavors (are orange cranberry still considered regal or are they now considered ‘the norm’?) I wanted something equally as royal. I wanted rich and decadent.
And what makes things more decadent…hello butter and cream!
Oh butter and cream how I love you (though I think my thighs love you more). You’re a sinfully delicious and bad for me in the all the right ways. When I first made this recipe I just whisked the stuff together and tasted it. It was ok but it was way too thin and it just tasted ‘raw’. Like the
flavor wasn’t married well. It tasted as if I just dumped everything in a bowl and ate it like that – which I kind of did. Then I tried the heating it all up real fast – yeah didn’t work. I just ended up scorching the heck out of my butter and cream. Gave myself a bit of a job cleaning out my pan.
It wasn’t until I actually took a minute to think about what I wanted to accomplish did I finally perfect it. I wanted the sauce to thicken up and the flavors to meld together. The only way I knew to do this was bring it all to a boil and then reduce the heat to low and let it do that sexy tango dance in the pan for a little while.
What happened after about 15 minutes was pure magic. When the sauce coated the back of the spoon (quick test – dip the spoon in, turn it over and if you can run your finger down the middle of the spoon and it makes a clean trail while leaving the sauce on either side, you’re good! Just be careful not to burn yourself as it’ll be hot!) I knew I was in for a treat. Now initially the sauce is still thin when you go to pour it but if you can hold your gutchies on another 10-15 minutes til the sauce cools down slightly it will thicken up to this luscious and decadent sauce.
People this sauce was pure heaven on a spoon! It drizzled over top of that bread pudding like how Channing Tatum dances – smooth and sinfully amazing. LOL This sauce then proceeded to go over pancakes, waffles, ice cream sundae – seriously this over vanilla ice cream with toasted pecans. OMG! Seriously just put me in a room with a bowl of this and some ice cream and I’ll be happy for days!Print
- 4 tablespoon butter, unsalted
- 1/3 cup real maple syrup
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- In a medium saucepan over medium heat add the butter. Once the butter melts add in the salt, syrup and cream, whisking until incorporated. Bring to a boil and then reduce the heat to low.
- Whisk the mixture gently until the mixture begins to thicken and coat the back of a spoon; 10-15 minutes.
- Remove from the heat and allow to cool slightly. The mixture will thicken up more as it cools. It’s best to serve this warmed versus hot. Store any cooled leftovers in a lidded jar in the refrigerator.
Keywords: maple butter sauce, pancake syrup, bread pudding sauce