Can you use maple syrup to caramelise?

Are you fond of maple syrup’s distinctive caramel-like flavour? You may have wondered whether you can reduce the syrup into a caramel-like sauce yourself.

You can make a caramel-like syrup from maple syrup, but you should know that it won’t be identical to a traditional caramel made from white sugar.

In this article, we’ll discuss the ‘need-to-knows’ on making caramel from maple syrup. Read on…

How it works

Here’s the first thing to remember if you want to thicken your maple syrup into a sauce resembling a caramel: you must use real maple syrup. Using a ‘table syrup’ or ‘pancake syrup’, which is made from corn syrup and artificial flavourings, will not work because of its high water content and added thickeners.

You should consider that organic maple syrup also has water content. This water must steam away before the remaining sugars can thicken and toast.

At the other end of the cooking process, it’s important to avoid burning the syrup. Real maple syrup already has a dark colour, ranging from amber to very dark, making changes in colour harder to judge than when working with white sugar.

Tips for success

Now, here are some parting tips for success on your mission to achieve a thicker, caramel-like sweetener.

– Low and slow: Heat the syrup in a heavy-bottomed pan over medium-low heat to prevent burning. Don’t take your eyes off the pan or, worse still, leave the kitchen. Keep watch and be careful not to burn the product. If you aren’t sure, take the pan off the stove and have a closer look.

– The longer, the harder: if you are aiming for a hard candy or caramel base that can be used for peanut brittle, lollipops or decorative spun sugar, boil the syrup for longer.

– Add fats: if you are looking for a smooth caramel, fats are your friend. Stir in double cream and butter once the desired temperature has been reached to create a rich caramel sauce.