- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup maple sugar
- 3/4 cup heavy whipping cream
- 1/8 teaspoon coarse kosher salt
- 5 to 6 drops imitation maple extract
- Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill.