This Homemade Salted Caramel Sauce needed to have a place of its own to shine! The depth of flavour in this recipe is so good and I highly recommend giving it a go. There is no candy thermometer needed, all you need is a touch of focus as the sugar caramelises. Follow these simple instructions carefully and this dreamy caramel sauce will form before your eyes.
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 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.
Videography and photography by Sarah Henderson.
Ingredient tips for the Homemade Salted Caramel Sauce:
- Sugar: Use huka one (caster sugar) for its quick dissolving skills and ability to caramelise well.
- Butter: I always use salted butter but use unsalted if you want to.
- Salt: Flaky sea salt or pink Himalayan salt are my favourite salts to use in this recipe. If you are using iodised table salt, use half of the amount.
Expert Advice:
Before you make the karamea (caramel), prepare all of the ingredients and equipment. Working with caramel is all about timing so if you have everything you need before you start, you can focus on each stage of the process.
Do not stir the wairanu huka (sugar syrup) once the mixture is boiling. From this point only swirl the pot, this reduces the crystallisation of the sugar syrup.
If the mixture does crystallise, don't worry because it can be fixed. Use a pastry brush to rub water around the edge of the pot if the crystals appear. The steam evaporates them and stops it from spreading over all of the huka (sugar).
Wait until the sugar syrup has turned a deep amber colour before adding the cream. This is where the deep caramel flavour comes from so if you add the cream too soon it won't be as flavoursome.
Step by Step Instructions for the Homemade Salted Caramel Sauce:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Equipment and Ingredients for the Salted Caramel:
Before you make the karamea (caramel), prepare all of your ingredients.
Add a cup of cold water (wai mātao) in to a small bowl. Add a pastry brush in to the bowl and set it aside.
2. Caramelise the Sugar:
Add the huka one (caster sugar) and wai (water) in to a medium sized pot.
Set it over medium-high heat and bring to the boil.
Only stir the mixture up until the point it boils and then hands off. Swirl the pot only after that.
2. Caramelise the Sugar:
If at any point sugar crystallises up the side of the pot, dip the pastry brush in cold water and rub them with it. This dissolves the crystals and stops the entire mixture from cyrstalising.
If you see the top of the huka (sugar) start to crystallise in the centre, swirl the pot a few times around and around.
3. Add the Cream and Butter:
Once all of the sugar mix has changed colour to a deep amber, pour in the kirīmi (cream).
Stir quickly with a whisk for 30 seconds to a minute.
Add in the pata (butter) and tote (salt) and continue to whisk, keeping it on the heat.
4. Simmer the Caramel:
Turn the heat to low and cook for 2 more minutes.
Remove from the heat and stir through the wanira (vanilla), if you are using it.
Pour in to a heat proof bowl or jar.
Store the Caramel:
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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Homemade Salted Caramel Sauce - Karamea Tote
Ingredients
The Salted Caramel - Te Karamea Tote
- 1 C (220 g) huka one (caster sugar)
- 3 tablespoon (45 ml) wai (water)
- ¾ C (185 ml) kirīmi (cream)
- 75 g pata (butter, cut in to cubes)
- 1 teaspoon (5 g) tote (salt, try using a good quality sea salt for the best flavour). If you are using iodised table salt, half the amount.
- 2 teaspoon (10 ml) wanira (vanilla, optional)
Instructions
Prepare the Equipment and Ingredients for the Salted Caramel:
- Before you make the karamea (caramel), prepare all of your ingredients.
- Add a cup of cold water (wai mātao) in to a small bowl. Add a pastry in to the bowl and set it aside.
Caramelise the Sugar:
- Add the huka one (caster sugar) and wai (water) in to a medium sized pot.
- Set it over medium-high heat and bring to the boil. 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. This dissolves the crystals and stops the entire mixture from cyrstalisingIf you see the top of the huka (sugar) start to crystallise in the centre, swirl the pot a few times around and around.
Add the Cream and Butter:
- Once all of the sugar mix has changed colour to a deep amber, pour in the kirīmi (cream). Stir quickly with a whisk for 30 seconds to a minute.
- Add in the pata (butter) and tote (salt) and continue to whisk, keeping it on the heat.
Simmer the Caramel:
- Turn the heat to low and cook for 2 more minutes. Remove from the heat and stir through the wanira (vanilla), if you are using it.
- Pour in to a heat proof bowl or jar.
Store the Caramel:
- 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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