Tag Archive for maple syrup

Salted Maple Caramel {Vegan}

I am Canadian, eh? 

I love Tim Horton’s coffee, poutine (have you tried the vegan version at The Spud Shack?), and the ocean. Catherine O’Hara is my hero. I own many plaid shirts. 

I’ve been almost everywhere in this great country, and I love every inch. Except Manitoba. 😉 Kidding! I kid. 

So, when you think of Canada, what immediately springs to mind? I’m gonna say Maple Syrup. It doesn’t get much more Canadian than that. 

Salted Maple Caramel (Vegan)

I’ve been to Ottawa and I’ve been to Quebec, but I just recently learned how maple syrup comes to be. 

The maple syrup farmers tap the maple trees in the spring, and collect the sap. What comes out is a clear water. They then cook this up in huge kettles until it thickens and caramelizes into the deliciousness we pour on our pancakes. 

It take 40 times the amount of maple sap or water to make 1 part of maple syrup! So for each 40 litres collected, the result is just one litre of maple syrup. 

As it turns out, some smartypants tasted the water and discovered that it tasted great. Then they did some research on it, and discovered that it actually contains 46 bioactive compounds, like amino acids, prebiotics and electrolytes. Who knew? It’s actually really good for you in its raw state. 

So if you’re the type to reach for a coconut water after a workout or yoga, you might wanna try maple water instead. I don’t actually like coconut water, but this stuff? It’s very drinkable. 

I’ve been experimenting with Pure Maple Water since a friend of mine gave me some. I’ve used it in smoothies, in cocktails (it’s great with bourbon), and I put it in my oatmeal and in my chia pudding. 

But recently, I was wondering if I could take it a step further, and decided to try to use it in a caramel. Turns out, it works pretty well. 

Oh–if you want to try some for yourself, head to The Wellness Show this weekend at the Vancouver Convention Centre. They will be there sampling. 

This is a vegan caramel, and once you’ve made it, it has a ton of uses: 

  • Pour it on ice cream
  • Put it in your coffee
  • Pour it on cakes or brownies
  • Pour it on waffles or pancakes
  • Use it as a sauce for bread pudding
  • Use it for flan or creme caramel
  • eat it by the spoonful
Vegan Creme Caramel

Vegan Creme Caramel. I used this recipe to make the custard

Salted Maple Caramel {Vegan}


  • 1/4 cup maple water
  • 2 tbsp maple syrup
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1/4-1/2 cup non dairy milk (coconut or oat work best. Oat is more neutral)


  1. In a heavy bottomed pot, place the sugar, maple water and maple syrup. Heat over medium-high heat until all the sugar dissolves and it starts to produce large, slow bubbles. 
  2. Don’t stir, just swirl the pan a little, and allow the sugar to caramelize. This will take about 5-10 minutes. If you are using a candy thermometer, you want to get the sugar to just over 300 degrees. It should be a beautiful amber/caramel colour. Remember you are going to add milk to it, so it’s okay to get it a bit darker than the actual colour you are looking for. 
  3. Remove from the heat, and carefully stir in the salt and 1/4 cup of the non dairy milk. Once it’s incorporated, check to see how thick it is. If you want a runnier caramel, add a little more milk, until you get it to the consistency you like. 
  4. Store in a covered mason jar in the fridge. 


Maple Creme Caramel (no added sugar)

Call me Canadian, eh?, but I love maple syrup.

It’s funny, because I didn’t always. Growing up, we didn’t have tons of money, and we had a lot of kids. So it was always Aunt Jemima (or her no-name-brand equivalent) on the table. But it later years, I’ve discovered I really love the taste of real maple syrup. There’s a quality to it that no fake maple flavouring can properly reproduce: something tangy and not cloyingly sweet, which, I think, is why I like it so much. I also buy it at Costco, now, which makes a big difference. It’s $12 for a jug there, which lasts me about 6 months.

maple creme caramel

I’ve been having lots of fun lately, cooking from a new cookbook called  Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar. You’ll recall a couple weeks back, I made a cake from there with zero sugar, sweetened with squash and dates.

Well, I simply cannot resist anything with “creme” in the title. Creme Brulee, Creme Caramel, Pots de Creme, and Panna Cotta. Love them. So, when I saw that there was a recipe for a maple syrup sweetened Creme Caramel, I was in!

This recipe was pleasantly simple to make. To make the caramel, you just boil down the maple syrup until it’s a thicker, more syrupy consistency. The creme part is also sweetened with maple syrup, so there’s no added sugar in this recipe at all. This would make an elegant and delicious (make ahead) conclusion to your next dinner party.

maple creme caramel

Maple Creme Caramel

(recipe from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar by Joanne Chang)


  • 3/4 cup maple syrup
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 eggs plus one egg yolk
  • 1/4 tsp salt
  • 1/2 tsp vanilla


  1. Place 1/2 cup of the maple syrup in a small saucepan, and bring to a boil over medium heat. Reduce the heat, and allow the maple syrup to simmer and reduced by half.
  2. Place 4 ramekins in a square cake pan, and and pour a little of the reduced maple syrup in the bottom of each one, about a tablespoon.
  3. In a large bowl, whisk together the remaining 1/4 cup maple syrup and all the rest of the ingredients until well combined. Divide this custard mixture equally between all the ramekins.
  4. Place the pan with the ramekins into a pre-heated, 350 degree oven. Pour boiling water into the pan around the ramekins, until it reaches about 2/3 of the way up their sides. Bake for about 40 minutes, or until the custards acheive a jiggly consistency. Remove from oven, pour off the hot water, and place them in the fridge to cool overnight (cover with saran wrap).
  5. To serve, run a knife around the edge of the creme caramel. Place a plate on top of the ramekin, then flip it over so the pudding falls onto the plate. The caramel will make an amazing sauce for your pudding.
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