Maple Syrup Sauce

Appetizers and Side Dishes / Sauces and Dressings

Preparation Time:
Cooking Time:
2 portions
Metric Imperial


  • 2 tsp corn starch
  • 1/4 cup cold water
  • 1 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 cup 15% cream, country-style or regular


  1. Dissolve starch in water.
  2. Heat syrup and cream in a saucepan. When the mixture starts to get hot, add a little to the starch, and then pour into the saucepan. Whisk until it comes to a boil. Store in fridge. Serve with cake.

* YIELD: 2 cups

KEEPS FOR: 7 – 10 days in fridge.

Wonderful on ice cream.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Nancy Samson

Chocolate maker

Appetizers and Side Dishes Recipes

Sauces and Dressings Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.