Salted Caramel and Maple Icing

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Recipe — Salted Caramel and Maple Icing
Cooling Time:
1 portion
Metric Imperial


  • 2 gelatin sheets
  • 3/4 cup maple sugar
  • 1/4 cup unsalted butter
  • 1/2 cup + 2 tablespoons 35% whipping cream
  • 1 pinch of salt


  1. Soften gelatin in a little cold water and set aside.
  2. In a saucepan over medium heat, melt maple sugar dry until sugar turns a nice light caramel colour.
  3. Remove saucepan from heat and stir in butter, mixing well.
  4. Add cream and return saucepan to low heat. Heat until it reads 104 °C (220 °F) on a candy thermometer.
  5. Pour icing into a bowl, add softened gelatin sheets and salt, then mix well. Cover and let set in the refrigerator at least 3 hours.
  6. Gently heat icing and spread over cake with an angled spatula as required.

Makes: enough for 1 cake (25 cm /10 in).

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.