One of the recipes on this website that has gotten quite a bit of attention is how to make caramel sauce using whey. Not surprising given that the sauce is a delicious use of liquid whey and produces a unique caramel that you could not buy in a grocery store. However, I have had several comments (on the website and on Pinterest) stating that the sauce is so tangy it almost has a hint of lemon flavor. Another reader asked if it could be made using a natural sweetener such as honey or maple syrup. So, of course, I had to do some experimenting. I was very pleased with the results. This caramel sauce using whey and maple syrup is even better than the original.
the maple syrup + cream
If you subscribe to my newsletter (the blue box on the right of your screen, or at the bottom of you are using your phone), then you know that my daughter and I committed to no sugar for the months of January and February. Well, okay, not no sugar. Just no processed sugar. We are still allowing ourselves honey and maple syrup. Which, of course, means I want to switch every sweet treat recipe over to natural sugars, including my whey caramel sauce recipe. The maple flavor really shines through in this recipe. Together with the addition of heavy cream, the strong tangy taste of the original recipe is gone.
There are many different types of maple syrup. They could all be used in this recipe, but I use a grade A dark syrup from Azure Standard.
This caramel sauce made with maple syrup thickened up quite a bit after cooking, so don’t cook it too long! It also seemed to continue to thicken after I placed it in the refrigerator overnight.
Please let me know what you think of it in the comments below!
caramel sauce made with whey and maple syrup
This sweet and tangy sauce is a great way to use up whey and uses only natural maple syrup as a sweetener!
Ingredients
- 4 cups (1 quart) whey
- 1 cup pure maple syrup
- 5 tbsp butter
- 1 tsp vanilla
- 1/8 tsp salt
- 1/4 cup heavy cream (optional)
Instructions
- In a medium or large pot, bring whey to simmer over medium-high heat
- simmer until halved, about 45 minutes, stirring every ten to fifteen minutes
- Once the whey has halved, stir in 1 cup maple syrup. Whisk well.
- turn down the heat to medium-low, keeping the mixture at a low simmer
- check every ten minutes and whisk until halved again, about 35-45 minutes more
- turn off heat and stir in butter, vanilla, salt, and heavy cream if using; whisk until butter is fully melted
- remove from heat and let cool; store in a glass mason jar
[…] If you like this post, check out this recipe of whey caramel sauce made with maple syrup. […]