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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.
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Prep Time 5 minutes
Cook Time 10 minutes
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.