1 cup (250 ml) maple syrup

1/2 cup (125 ml) 35% cream, hot

1 tablespoon (15 ml) butter

In a saucepan, bring the maple syrup to a boil and simmer until a candy thermometer reads 120 °C (250 °F). Remove from the heat and gradually add the cream. Bring back to a boil and cook, while stirring, until smooth. Add the butter and stir until melted. Transfer to a bowl or jar and let cool completely.

Enjoy with a sundae, cake, pancakes or waffles.

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