Fall

Bourbon Brown Butter Snickerdoodles

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

I don’t know about your taste buds, but these bourbon brown butter snickerdoodles might be my favorite recipe to transition from November to December. All November long, we indulged in pies and tarts and warm, nutty flavors, but with December upon us, it’s time to hop to Christmas. We need gingerbread and peppermint and cocoa, but most of all, we need COOKIES. So, without further ado, bourbon brown butter snickerdoodles.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

Growing up, snickerdoodles were my fave. All the kids at the mall would go for the chocolate chip cookies or the big iced slices of cookie cake, but me? I just wanted a snickerdoodles. Now, as an adult, I still love a snickerdoodle from time to time, but moreso than that, I love brown butter and bourbon. Those two flavors make for a warm and comforting combination that, honestly, I’m kinda shocked hasn’t made it’s way into a cookie on this site until now. These are FABULOUS, and I can’t wait to tell you how to make them.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

We start with the butter. Browning butter is a skill in and of itself, but luckily, I made a tutorial on how to do it well! Brown a cup of butter on the stove and allow it to cool. Add in the brown sugar, sugar, and eggs, followed by the bourbon and vanilla extract. Next, we toss in the dry ingredients and roll rounds of dough into little cookie balls! Easy peasy.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

These bourbon brown butter snickerdoodles are a great options for the adult cookie lovers. Give them a try and let me know what you think! I’d love to hear all about the great treats you plan on making this year, so shoot me an email if you have any terrific ideas. Happy Friday and Happy Baking!

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

If you like these bourbon brown butter snickerdoodles you should try:

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans
Bourbon Caramel Cake
Brown Butter Muscovado Chocolate Chip Cookie Bars
Bourbon Bundt Cake
Brown Butter Blondies

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Bourbon Brown Butter Snickerdoodles

Bourbon brown butter snickerdoodles are chewy brown sugar cookies scented with bourbon and rolled in cinnamon sugar!

  • Author: Kate Wood, cookie base adapted from Ambitious Kitchen
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 24
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, chopped
  • 11/4 cup brown sugar
  • 3/4 cup sugar, divided
  • 1 egg plus 1 egg yolk
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 21/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2½ teaspoon cinnamon, divided
  • ¼ teaspoon salt

Instructions

  1. Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl and place in the fridge to cool for 20 minutes.
  2. Once about room temperature, stir in the brown sugar and ½ cup sugar. Add in the egg, yolk, bourbon, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, ½ teaspoon cinnamon, and salt and stir on low just until combined. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough and roll in hands quickly to smooth. The dough is dry. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
    When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

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Cinnamon Sugar Cake

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

Today’s recipe has been one of the most requested recipes via social media lately. About a month ago, we hosted a small, family-only wedding at our home. The bride and groom had a hard time selecting a flavor for their wedding cake, but we eventually settled on cinnamon sugar. After a few test runs, I landed a recipe I felt comfortable serving for their tiny, two-tiered cake, and WOW. It did not disappoint. Since that time, I’ve made the cake a few times, and finally, I get to share it with you today! So without further ado, here’s the cinnamon sugar cake!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

My best description of this cake is cinnamon toast crunch. There’s something very comforting and cozy about the flavors represented in this cinnamon sugar cake, and I think what it most reminds me of is a bowl of that nostalgic cereal. Here, fluffy cake layers (a rendition of my bourbon caramel cake!) sandwich a thick schmear of salted cinnamon and brown sugar buttercream filling, and the whole thing is slathered with a whipped vanilla bean buttercream. The brown sugar in the filling lends a certain grit that textures the otherwise fluffy and smooth cake, and that addition of salt offers the balance that a lot of other layer cakes lack. In short, this cake is the bomb, and if you make it you’ll know why.

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

A few things about this cake are different from our standard approach: first, this is a two layer cake. I know: so weird. We normally stick with three layers around here, but with COVID, what do we need that third layer for? Second, this is kinda a tiny cake too! Just 6″. In keeping with the theme of these days, less in more. But not to worry: if you’re wanting to serve a larger crew, you can easily double this recipe. Just double and bake the cake in two deep 9″ pans. Easy peasy!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

I know November is ordinarily the month for pies, pies, and more pies, but this cinnamon sugar cake had to make it out into the world. I really think you’ll like it. Give it a shot and let me know what you think! Not to worry- we’ve got some Thanksgiving-ish stuff coming in soon. Happy Monday and happy baking!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

If you like this cinnamon sugar cake you should try:

Cinnamon Sugar Scones
Cinnamon Raisin Biscuits
Brown Sugar Apple Bundt
Coffee Cake Muffins
Sweet Potato Cinnamon Rolls

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Cinnamon Sugar Cake

This cinnamon sugar cake has fluffy layers, a salted brown sugar cinnamon filling, and a whipped vanilla buttercream frosting the outside!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 7 Servings
  • Category: Dessert

Ingredients

For the cake:

  • ½ cup unsalted butter, at room temperature
  • ¼ cup canola oil
  • ½ cup sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 13/4 cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract

For the filling:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 11/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 11/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons milk or cream

For the buttercream:

  • ¾ cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 12 tablespoons milk or cream

Instructions

To prepare the cake:

  1. Preheat the oven to 350. Lightly grease two 6” round pans and cut out parchment paper rounds to fit into the bottom of them. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, canola oil, sugar, and brown sugar until smooth, about a minute and a half. Add the egg and yolk and stir until combined. Scrape the sides of the bowl and stir in any unincorporated bits. Add half of the cake flour, the baking powder, baking soda, and salt and stir on low to combine. Add ¼ cup of the milk as well as the bourbon and vanilla. Stir on low. Add the remaining cake flour and milk and stir on low just until combined. Fold in any unincorporated bits. Divide the batter evenly into the prepared pans and bake in the middle of the oven for about 30-33 minutes or until the cake has puffed, turned golden, and a toothpick inserted just barely comes out clean. Don’t overbake! Set aside to cool completely.

To prepare the filling:

  1. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium until smooth, about one minute. Add the remaining ingredients and beat until smooth and combined, about 1 minute. Set aside in a different bowl while you prepare your buttercream.

To prepare your buttercream:

  1. In the same bowl as you made your filling, cream the butter on medium speed until smooth and slightly pale, about 3 minutes. Add the powdered sugar, vanilla and salt and whip and additional minute. Add the cream and beat until smooth and fluffy, about an additional minute. Assemble your cake by spreading a small amount of buttercream on a 6” cake board. Level your cake layers using a serrated knife and place the first layer on the board. Use an offset spatula to spread the filling on the top of that first layer and place the second on top. Use an offset spatula to spread the buttercream on the outside and decorate with any remaining frosting. I like to mix the remaining filling and buttercream together to pipe décor on top! Enjoy!

Notes

  • For a larger cake, simply double all the ingredients and bake the batter in 2 9″ pans! Bake time may be longer.

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S’mores Cookies

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

Last weekend, we had a massive bonfire at our house. The heat, the smoke, and the glowing movements of flames and figures from across the fire reminded me of all my favorite things about fall. While there weren’t any s’mores involved throughout the evening, I knew it was finally time to share this recipe I’d been working on for s’mores cookies: cinnamon and honey thumbprint cookies with a fudgy chocolate filling and a toasted marshmallow topping. These cookies feature all the wonderful flavors of a traditional s’mores in a cute and modernized package of a thumbprint cookie! Let me tell you how to make them.

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

You’ve made a thumbprint cookie before, right? Maybe they were peanut butter-flavored or featured a Hershey kiss in the center? You rolled them in sprinkles or sparkling sanding sugar? Maybe you fed them to kids or Santa or holiday party guests? Well, these are not those kind of thumbprints. Instead, here a spiced cookie base is rolled in sugar, sweetened with honey, and filled with a soft and fudgy chocolate ganache filling. The topping, also far from ordinary, is a simple meringue that we toast under a torch or a broiler. These s’mores cookies are not as quick and easy as the thumbprint cookies you grew up on, but I can promise they’re far more delicious.

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

Making the Cookies

To make the cookie base, butter, brown sugar, and honey are creamed together until smooth. Eggs and vanilla come next and are followed by the dry ingredients. Rounds of dough are rolled in cinnamon and sugar before be imprinted and baked until set. Once cooled, chocolate chips and butter are combined to create a soft, almost-ganache tasting filling. The chocolate is piped into the craters in each cookie and allowed to set up. Finally comes the marshmallow meringue topping! Egg whites and sugar are whipped until stiff and then piped and toasted onto the cookie. If homemade meringue intimidates you, be sure to check out my tutorial here!

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

That’s it for today! S’mores cookies! I hope you guys enjoy and take time to bake up some yummy fall favorites in the coming days. I’ll be back with not one but TWO recipes next week, so stay tuned! Happy Tuesday and Happy Baking!

If you like these s’mores cookies you should try:

S’mores Cheesecake
Oatmeal Cream Pie Ice Cream Sandwiches
Vegan Fluffernutter Cookies
Sweet Potato Meringue Pie
Espresso Caramel Thumbprint Cookies

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S’mores Cookies

These s’mores cookies are thumbprint treats with a honey cinnamon base, a silky chocolate filling, and a toasted marshmallow topping!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 90
  • Yield: 48
  • Category: Dessert

Ingredients

For the cookie (Adapted from Love and Olive Oil):

  • 10 tablespoons unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • ½ cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 teaspoons cinnamon, divided
  • ¼ cup sugar

For the filling:

  • 11/2 cups semisweet chocolate, chopped or chips
  • 11/2 tablespoons unsalted butter
  • 11/2 tablespoons light corn syrup

For the meringue:

  • 2 egg whites, at room temperature
  • ½ cup sugar
  • 1/8 teaspoon cream of tartar
  • ½ teaspoon vanilla

Instructions

To prepare the cookie:

  1. In a large bowl or the bowl of a stand mixer, cream together the butter and brown sugar until fluffy, about 2 minutes. Add the honey and stir to combine. Stir in the egg and vanilla extract. Scrape the sides of the bowl and add the flour, baking soda, salt, and 1 teaspoon of cinnamon. The dough will be dry. Stir on low to combine and then use a small cookie scoop to scoop out 1” rounds of dough. Combine the sugar and remaining cinnamon in a small bowl. Roll each round of dough in the cinnamon sugar mixture. Use your thumb or the rounded bottom of a ¼ teaspoon to make little impressions into each cookie. Place the dough rounds on a sheet pan lined with parchment paper and cover with plastic wrap. Refrigerate for 1 hour.
  2. Once ready to bake, preheat the oven to 350 and place the cookie dough balls 2” apart on multiple parchment-lined pans. Bake one at a time in the oven until the cookie edges are set, about 9 minutes. When you remove the pan from the oven, immediately use the back of the measuring spoon to make the thumbprint more defined, if needed. Allow to cool while you prepare the filling.

To prepare the filling:

  1. In a small saucepan over low heat or a microwaveable bowl, combine the chocolate, butter, and corn syrup and gently melt, stirring regularly, until the chocolate has melted. Carefully put the mixture into a piping bag fitted with a round tip or a Ziploc bag with the end snipped off and carefully pipe a bit of the chocolate mixture into the thumbprint of each cookie. Place in the fridge to cool while you prepare the meringue.

To make the meringue:

  1. Put your metal stand mixer bowl or large, heat-safe mixing bowl over a small saucepan filled with 1” of water as a double boiler. Add the egg whites and sugar to the top bowl and turn the heat to medium. Stirring frequently, gently heat the egg whites until the sugar has barely dissolved. You can carefully rub the mixture between two fingers- once it’s no longer gritty, it’s ready! Remove the bowl from the heat and place on the stand mixer fitted with the whisk attachment (or use a hand mixer with beaters!). Add the cream of tartar and mix on medium-high speed until the mixture cools, thickens, and fluffs to stiff peaks. (See the link in the text for how-to’s on making meringue. Add the vanilla and put the mixture into a piping bag fitted with a small open star tip. Pipe dollops of meringue on each cooled cookie and carefully use a torch or a broiler to toast the marshmallow! Enjoy!

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Maple Cream Tart

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

What. A. Week.

If the radio silence around here and social media has given any wonder as to whether or not this website even exists anymore, let me just reassure you: we’re still alive. Last week, Hurricane Zeta passed through our town and absolutely wreaked havoc. We remained safe in our storm shelter and our house was relatively unaffected, but the landscape of our sweet city went through the ringer. At the present moment, 6 days later, we are still without power, and nearly every street is littered with down power lines, fallen trees, and various limbs and brush that have been gathered by home and business owners alike. As someone who lived in central Florida for 10+ years, I can say that the damage we’re experiencing is some of the worst I’ve seen, and man, I’m just grateful we’re all okay.

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

I’m eager for us to catch up on all that we’ve missed (hello, election!) and the events of the past couple of weeks (birthdays! holidays! big life stuff!), but for now, I want to share this maple cream tart with you. With a spiced pecan and cookie crust and a seriously rich and cream filling, this is a decadent autumn treat that would make a great addition to your upcoming holiday tables. Let me tell you how to make it!

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

Making the Tart

First we’ll start with the crust. Biscoff cookies are ground to a crumb and tossed with some pecans, butter, and brown sugar. YUM. After a quick bake in the oven, the cream filling is made on a stovetop using maple syrup, eggs, and milk. Spread the filling in the prepared shell and allow it to cool completely or overnight in the fridge.

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

Garnishing this maple cream tart is a cinch. I love to up the ante with a little homemade maple caramel. Here, all the texture and decadence of caramel combines with the nuanced flavor of maple syrup. It makes a seriously rich topping for this otherwise humble tart. I love to added chopped salted pecans for a little texture too, but you can go with whatever suits your taste!

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

Hugs to y’all. I hope you’re doing well and settling into the weirdness that is November 2020. I’ll see you next week with another fall recipe!

If you like this maple cream tart you should try:


Pumpkin Pecan Tart with Maple Whipped Cream
Maple Oatmeal Biscuits
Salted Maple Pie
Maple Bacon Scones

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Maple Cream Tart

This maple cream tart features a biscoff pecan crust, a maple cream filling, and a quick and easy stovetop maple caramel.

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 120
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 24 Biscoff cookies (186 gm), crushed to crumbs
  • 1 cup finely chopped pecans (90 gm)
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt

For the filling:

  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup milk
  • ¾ cup maple syrup
  • 2 large egg yolks
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar

For the maple caramel:

  • 1 cup maple syrup (not imitation)
  • 2 tablespoons unsalted butter
  • ¼ cup heavy whipping cream
  • ¼ teaspoon salt

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Combine the cookie crumbs, pecans, and melted butter. Stir to combine and press into the sides and bottom of a 9” tart part with a removable bottom. Bake in the preheated oven for about 9 minutes or until set. Allow to cool while you prepare your filling.

To prepare the filling:

  1. In a medium saucepan, whisk together the cornstarch and salt. Add the milk, maple syrup, and egg yolks and stir to combine. Turn the heat to medium heat and bring to a bubble, stirring all along. Once thickened to a pudding consistency, remove from heat and place in a heat-safe bowl. Place a sheet of plastic wrap directly on top to prevent a skin from forming and place in the fridge to cool completely. 
  2. Once cooled at least to room temperature, whip the cream and sugar together until stiff peaks form. Stir the maple pudding; if you notice any clumps, you can push the pudding through a sieve to remove any clumps. Fold the whipped cream and maple pudding together until combined and spread into the prepared pie crust. Garnish with additional cookie crumbs or pecans. Allow to set up in the fridge while you prepare the caramel.

To prepare the caramel:

  1. Bring the maple syrup to a boil in a medium saucepan and continue cooking without stirring until a candy thermometer reaching 230 degrees Fahrenheit (soft ball stage). Remove the pan from heat and carefully stir in the butter, cream and salt. Place in a heat-safe jar or container to cool slightly before serving with slices of the pie. 

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