Maple Salted Caramel Syrup

This is the Ingredient-Honest half of our Salted Caramel Syrup family — real maple syrup, reduced on the stovetop, salted the same two ways as the Standard and Sugar-Free versions (extra fine salt cooked in, flaky salt stirred in after cooling).

An Honest Note Before You Make This

Same note as our Maple Caramel Syrup: caramel is sugar by definition, so swapping cane sugar for maple syrup here trades one concentrated sugar for another — it avoids refined white sugar, but it isn’t a lower-sugar or lower-calorie recipe. It also runs a little higher in calories per serving than the Standard syrup (93 vs. 65), for the same reason. If a genuinely lower-sugar salted caramel is what you’re after, see the Sugar-Free Salted Caramel Syrup instead.

The Syrup

Pour 1 cup maple syrup into a small saucepan over medium heat and let it simmer and reduce for 8-10 minutes, swirling the pan occasionally. Off the heat, whisk in 1-2 tbsp warm water to bring it back to a pourable consistency, then stir in 1/2 tsp fine sea salt (double the plain Maple Caramel Syrup’s amount) and 1/2 tsp vanilla extract. Let it cool for about 5 minutes, then stir in 1/4 tsp flaky sea salt so the flakes stay suspended instead of dissolving. Let it cool completely.

Store the finished syrup in a sealed jar in the fridge for up to 2 weeks. It makes roughly 9 drinks’ worth at 2 tbsp per serving.

This batch (9 servings)$5.75 total

Per 2 tbsp serving~$0.64

Assumptions: real maple syrup at typical grocery pricing (~$8-9 for a 12oz bottle), plus flaky sea salt (Maldon or store equivalent) at a fraction of a cent per 1/4 tsp addition, rounded up here. Maple syrup is still the dominant cost of this batch — doubling the fine salt barely moves the number.

Storage & Shelf Life

• Keeps about 2 weeks in a sealed jar in the fridge.
• Thickens more in the fridge than the Standard syrup does — a few seconds in a warm water bath loosens it back up.
• Double the batch if you go through salted caramel lattes quickly — everything scales evenly.

Swaps & Notes

• This is genuinely the smallest nutrition upgrade of our three Salted Caramel tiers, same honest note our plain Maple Caramel Syrup makes — real maple in place of refined sugar, nothing more.
• Coconut sugar is a reasonable alternative if you want a less-refined caramel with a texture closer to the Standard version’s browned-sugar syrup.

What to Make With This

2 tbsp of this syrup, stirred into hot espresso before adding steamed milk, plus a finishing pinch of flaky salt, is the Ingredient-Honest Salted Caramel Latte. If a genuinely lower-sugar salted caramel is what you’re after, the Sugar-Free Salted Caramel Syrup is the tier built for that. If cost is the priority, the Salted Caramel Syrup is the cheapest of the three.

Recipe Card Summary

Maple Salted Caramel Syrup

• 1 cup maple syrup, reduced, double-salted (1/2 tsp fine salt cooked in + 1/4 tsp flaky salt stirred in after cooling), plus vanilla
• Makes ~9 servings (2 tbsp each) · Prep: 5 min · Total: 15 min (mostly reducing + cooling)
• Cost: ~$5.75/batch, ~$0.64/serving

FAQ

Is this actually lower in sugar than the Standard Salted Caramel Syrup?

No — it’s a similar or slightly higher amount of sugar, just from maple instead of refined cane sugar. If lower sugar is your goal, see the Sugar-Free Salted Caramel Syrup.

Why does this cost so much more than the other two salted caramel tiers?

Real maple syrup is the entire base ingredient here, and it’s genuinely expensive compared to bulk granulated sugar or a sugar-free sweetener blend — the same reason our plain Maple Caramel Syrup costs more than its Standard counterpart.

Do I need to make this every time I want a latte?

No — one batch covers about 9 drinks over two weeks. The Ingredient-Honest Salted Caramel Latte recipe assumes you already have a jar on hand.