Viral Olive Oil Caramel Recipe
Viral Olive Oil Caramel Recipe is a easy American recipe that serves 12. 108 calories per serving. Recipe by Shayna Terese Taylor on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $2.30 total, $0.19 per serving
Ingredients
- 1 cup Pure Maple Syrup (Grade A, dark amber for richer flavor)
- 1/4 cup Extra‑Virgin Olive Oil (Light‑flavored olive oil for a milder taste)
Instructions
Measure Ingredients
Measure 1 cup of pure maple syrup and 1/4 cup of extra‑virgin olive oil into separate containers.
Time: PT2M
Combine in Saucepan
Pour the maple syrup into the small saucepan and place over medium‑low heat.
Time: PT1M
Heat Syrup
Warm the syrup until it just begins to bubble around the edges, about 3 minutes.
Time: PT3M
Temperature: Medium‑low
Emulsify Olive Oil
Slowly drizzle the olive oil into the hot syrup while whisking continuously to create a smooth emulsion.
Time: PT2M
Simmer and Thicken
Continue to whisk and let the mixture simmer gently for another 4 minutes until it thickens and coats the back of a spoon.
Time: PT4M
Temperature: Medium‑low
Cool Slightly
Remove the saucepan from heat and let the caramel sit for 2 minutes to cool slightly before transferring.
Time: PT2M
Store
Pour the warm caramel into the airtight glass jar, seal, and let it reach room temperature before refrigerating.
Time: PT1M
Nutrition Facts
- Calories
- 108
- Protein
- 0g
- Carbohydrates
- 14g
- Fat
- 5g
- Fiber
- 0g
Dietary info: Vegan, Gluten‑Free, Paleo‑Friendly, Dairy‑Free
Ingredient Substitutions
- Instead of Pure Maple Syrup: Agave nectar, Honey (not vegan)
- Instead of Extra‑Virgin Olive Oil: Avocado oil, Coconut oil (will add coconut flavor)
Equipment Needed
- Small Saucepan
- Whisk
- Heat‑Resistant Silicone Spoon
- Measuring Cups
- Airtight Glass Jar
Critical Steps — Do Not Skip
- Slowly drizzle olive oil while whisking to ensure proper emulsification.
- Do not overheat the syrup; medium‑low heat prevents scorching.
- Watch for the coating‑the‑spoon test to gauge proper thickness.
Chef Tips from the Video
- Use light‑flavored olive oil to let the maple taste shine.
- For a deeper flavor, use dark amber maple syrup.
- If you prefer a thicker sauce, increase the syrup to 1 1/4 cups while keeping the oil proportionate.
Troubleshooting
Caramel separates into oil and syrup layers.
Return to low heat and whisk vigorously; add a splash of warm maple syrup and continue whisking until smooth.
Caramel is too runny after cooling.
Simmer an additional minute to reduce water content, then let it cool.
Caramel becomes grainy.
Remove from heat immediately; graininess indicates sugar crystallization. Re‑heat gently and whisk to smooth.
Storage
Refrigerator: Up to 2 weeks in an airtight jar.
Freezer: Up to 2 months; thaw gently before use.
Room temperature: Best used within 3 days if kept in a cool, dark place.
Make-Ahead Tips
- Make the caramel a day ahead; it thickens nicely after refrigeration.
- Re‑whisk gently before serving if oil separates after storage.
Frequently Asked Questions
What is the cultural significance and history of maple caramel in North American cuisine?
Maple caramel, often called maple butter or maple taffy, has roots in Indigenous peoples of the Northeastern United States and Canada who boiled maple sap into a sweet, thick treat. Over time it became a staple in holiday desserts and a symbol of autumn harvest celebrations.
How does the use of olive oil in this caramel differ from traditional butter‑based caramel in American cuisine?
Olive oil replaces butter, providing a healthier fat profile and a subtle fruity note. Unlike butter, olive oil stays liquid at room temperature, giving the caramel a smoother, silkier mouthfeel and extending its shelf life.
What traditional regional variations of maple caramel exist in Canadian cuisine?
In Quebec, maple caramel is often cooked to a softer, spreadable consistency called "tire d'érable" and poured over snow. In New England, it may be boiled longer to a hard‑crack stage for candy bars. This recipe keeps a medium‑soft texture for sauce use.
On what occasions is maple caramel traditionally served in American and Canadian cultures?
Maple caramel is popular during fall festivals, Thanksgiving, and Christmas gatherings. It is also a favorite at pancake breakfasts, ice‑cream toppings, and as a gift during the holiday season.
What other American desserts pair well with Olive Oil Maple Caramel?
It pairs beautifully with vanilla ice cream, warm apple pie, baked sweet potatoes, pancakes, waffles, and even drizzled over cheesecake or brownies for a gourmet twist.
What are the most common mistakes to avoid when making Olive Oil Maple Caramel?
The biggest errors are overheating the syrup, adding olive oil too quickly, and not whisking continuously. Overheating burns the maple, while a rapid oil addition causes separation.
Why does this recipe use medium‑low heat instead of high heat for emulsifying olive oil into maple syrup?
Medium‑low heat gently raises the syrup’s temperature, allowing the oil to blend without scorching the sugars. High heat would cause rapid caramelization and increase the risk of the mixture splitting.
Can I make Olive Oil Maple Caramel ahead of time and how should I store it?
Yes, store the cooled caramel in an airtight glass jar in the refrigerator for up to two weeks. For longer storage, freeze it for up to two months and thaw gently before use.
What texture and appearance should I look for when the Olive Oil Maple Caramel is done?
The caramel should be glossy, thick enough to coat the back of a spoon, and flow slowly when the spoon is lifted. It will be a deep amber color with a smooth, velvety surface.
What does the YouTube channel Shayna Terese Taylor specialize in?
The YouTube channel Shayna Terese Taylor focuses on simple, wholesome home‑cooking tutorials that emphasize natural ingredients, quick techniques, and approachable desserts for everyday cooks.
How does the YouTube channel Shayna Terese Taylor's approach to dessert recipes differ from other cooking channels?
Shayna Terese Taylor prioritizes minimal‑ingredient recipes and health‑conscious swaps, such as using olive oil instead of butter, while many other channels often rely on more complex, ingredient‑heavy methods. Her style is relaxed, with clear step‑by‑step visuals that make even novice cooks feel confident.
Last updated: September 2, 2026
