This caramel sauce uses maple syrup in place of granulated sugar, and the result is a sweet and intensely maple flavoured sauce that can be used anywhere you would use regular caramel.
1/2teaspoonpure vanilla extract
1/2cuppure maple syrup
In a medium saucepan, heat the cream and salt over medium heat until bubbles just begin to form around the edges.
Stir in the vanilla and maple syrup and bring the mixture to a boil. Reduce heat to medium. Stir constantly with a rubber spatula until the mixture reaches 235-240ºF on a candy or infrared thermometer.
Set aside to cool slightly (the caramel will thicken as it cools), then drizzle about half of the sauce over the cooled Bundt cake. Store the remaining sauce in an airtight container in the refrigerator.