Salted Caramel Sauce – Karamea Tote
This Homemade Salted Caramel Sauce needed to have a place of its own to shine! The depth of flavour of this recipe is so good and I highly recommend giving it a go. Follow these simple instructions carefully and you will be fine. There is no candy thermometer needed, it just needs to be watched closely as the huka (sugar) caramelises. Let’s take a closer look.
The recipe breakdown:
To begin, heat the huka one (caster sugar) and wai (water) over medium-high heat until it is boiling. Once all of the sugar mixture has changed colour to a a deep amber, pour in the kirīmi (cream) and stir quickly with a whisk. Add in the pata (butter) and tote (salt) and continue to whisk with the heat still on. Turn the heat to low and cook for 2 more minutes until it starts to thicken. Pour the karamea (caramel) in to a heat proof bowl or jar and stir through the wanira (vanilla). This can now be used as a runny sauce over any purini (dessert) or aihikirīmi (ice cream). If you want a thicker karamea (caramel), whakamātaohia (refrigerate) for 30 minutes and then it is ready to go.
Do I have to caramelise the sugar?
This recipe does involve caramelising sugar and for some people, that is a no go zone. For anyone who feels that way, here is my Easy Caramel recipe for you. It won’t have the depth of caramelisation that this karamea (caramel) does but it is still absolutely delicious.
How to use this Homemade Salted Caramel Sauce recipe:
I use this recipe on my Chocolate Mousse and Salted Caramel Dessert and it is magical! I also love using it in cakes and often make it for my Banana Cake recipe in my cookbook.
This would also work beautifully in my Chocolate Ganache Muffins as you could swap the ganache with the karamea (caramel). It is also a perfect addition to my Simple Banana Cupcakes, drizzle it over the Peanut Butter Buttercream and take a bow at this delicious combination.
Videography and photography by Sarah Henderson.
Homemade Salted Caramel Sauce – Karamea Tote
Ingredients
The Salted Caramel – Te Karamea Tote
- 1 C (220 g) huka one (caster sugar)
- 3 tbsp (45 ml) wai (water)
- ¾ C (185 ml) kirīmi (cream)
- 75 g pata (butter, cut in to cubes)
- 1 tsp (5 g) tote (salt, try using a good quality sea salt for the best flavour)
- 2 tsp (10 ml) wanira (vanilla, optional)
Instructions
The Salted Caramel – Te Karamea Tote
- Before you make the karamea (caramel), prepare all of your ingredients. Prepare a small bowl with cold water (wai mātao) and a pastry brush too.
- Bring the huka one (caster sugar) and wai (water) to a boil over medium-high heat. Only stir the mixture up until the point it boils and then hands off. Swirl the pot only after that. If at any point sugar crystallises up the side of the pot, dip the pastry brush in cold water and rub them with it until they dissolve. This stops the entire mixture from crystallising. If you see the top of the huka (sugar) start to crystallise in the centre, swirl the pot a few times around and around.
- Once all of the sugar mix has changed colour to a a deep amber, pour in the kirīmi (cream) and stir quickly with a whisk. Stir for 30 seconds – 1 minute.Add in the pata (butter) and tote (salt) and continue to whisk, keeping it on the heat.
- Turn the heat to low and cook for 2 more minutes. Pour in to a heat proof bowl or jar. Stir through the wanira (vanilla), if you are using it. This can be used immediately as a runny sauce over any purini (dessert). If you want a thicker karamea (caramel), whakamātaohia (refrigerate) for 30 minutes and then it is ready to go.
- Store this karamea (caramel) in the fridge, in a sealed jar for up to a couple of weeks.
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