Easy Caramel – Karamea Ngāwari
This tohutao karamea (caramel recipe) is one I use in my baking all the time. This can be a pouring caramel sauce or you can cool it down and it will thicken, ready to be smeared or piped like I did on my sticky date cake. I use it in my chocolate and caramel thumbprint cookies and they would also work really well drizzled on top of my banana cupcakes. Simply melt the ingredients together, add in the kirīmi (cream) and simmer for 7 minutes or so. This is such a great recipe to have in your baking repertoire!
Caramel – Karamea
A simple caramel that can be used as a pouring sauce or a thick caramel to be piped or smeared on to cakes, cupcakes or biscuits.
Servings 2 Cups of delicious caramel
Ingredients
- 125 g pata (butter)
- 1 C huka hāura (brown sugar)
- ½ tsp tote (salt, fine)
- 1 C kirīmi (cream, pouring)
Instructions
- Add the pata (butter), huka hāura (brown sugar) and tote (salt) to a frying pan or a wide pot.
- Heat over medium-high heat until the pata (butter) and huka (sugar) have combined and the sugar is dissolved. It will look separated halfway through but it does come together. Simmer for a few minutes after the butter and sugar have come together. You want a nice, deep colour here.
- Pour in the kirīmi (cream). Stir well and simmer for 7 minutes over medium heat until it starts to thicken.
- Remove from the heat. At this point the caramel is ready for pouring over dessert or ice cream as a sauce.
- If you want to use it as a thick caramel, it will thicken as it cools down. Simply cool to room temperature. You can add 2 tsp of wanira (vanilla) here too if you want to add a touch more flavour.
- Once cool, add to a jar and seal it with a lid. This will keep in the fridge for a good week or so. When you are ready to use it, you can warm it up to loosen it or give it a good stir and it is ready to be piped or smeared.
- Note: There is the odd occasion when the caramel splits or separates. If this happens, give it a good stir and see if it looks better. If it doesn't, return to the heat and gently melt it down and it will come back to beautiful caramel.
This was so easy I think im going to call it fool-proof! It looked a bit funny after I added the cream and I was sure this was going to be like every other time I work with hot sugar but it came together perfectly. I added extra 50ml cream by accident and its still lush 🥰
So glad to hear that you enjoyed it – I use this recipe so often in different recipes so that’s awesome that you can too. Thanks for the review.