Maple Walnut Caramel

Recipes with Maple Sugar / Recipes with Maple Syrup / Spread

Recipe — Nut and Maple Caramel Sauce
4 portions
Metric Imperial


  • 1/4 cup butter
  • 2 cups maple sugar
  • 1 cup maple syrup (preferably dark syrup for its robust flavour)
  • 2 cans of evaporated milk of 370 ml (13 oz)
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup roasted walnuts, chopped


  1. In a thick bottom casserole, melt butter over medium heat.
  2. Add sugar and maple syrup and mix until all sugar melts completely. Increase heat and cook until the syrup becomes dark amber in colour.
  3. Add milk and cook for 10 minutes, stirring from time to time.
  4. Dissolve cornstarch in water. Add to the caramel mixture in the pot, stirring vigorously and let boil for 1 minute.
  5. Pour into a bowl, add butter and vanilla and mix using a mixer until you obtain a smooth sauce. Stir in nuts.
  6. Let cool before transferring into jars.

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.

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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.