Maple-Butter Sticky Bun
Sauce
KS Quotient
Easy: Few ingredients; simple preparation.
This is a pleasant change of pace from caramel-flavored sticky bun sauce, particularly for those who love the taste of maple syrup. Note that syrup labeled "medium amber" or "dark amber" will have a more intense maple taste than the "fancy" or lighter-colored and is a better choice in this recipe.
Yield: Enough for 12 large sticky buns
1/3 cup granulated sugar
¼ cup light corn syrup
¼ cup (½ stick) unsalted butter, softened
1/8 teaspoon salt
2/3 cup pure maple syrup, preferably medium or dark amber
½ teaspoon vanilla extract
In a heavy 2-quart saucepan or pot, thoroughly stir together the sugar, corn syrup, butter, and salt, stirring and heating over low heat until the butter melts. Bring to a boil over medium-high heat, stirring constantly with a long-handled wooden spoon. Carefully wipe any sugar from the pan sides using a pastry brush dipped in warm water or a damp paper towel. Adjust the heat so the mixture boils briskly. Briskly boil, occasionally gently stirring and scraping the pan bottom, for 2 minutes. Gently stir in the maple syrup and boil for 1 minute longer. Immediately remove the pan from the heat. Gently stir in the vanilla just until evenly incorporated. Cool to warm before using. Set aside at room temperature for up to several hours; re-warm just slightly before using if the sauce stiffens during standing.