Caramel - Karamea
A simple caramel that is made in 10 minutes. It 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 (200 g) huka hāura (brown sugar)
- ½ teaspoon tote (salt, fine)
- 1 C (250 ml) kirīmi (cream, pouring)
- 2 teaspoon (10 ml) wanira (vanilla, optional)
Instructions
Melt the Butter and Sugar:
- Add the pata (butter), huka hāura (brown sugar) and tote (salt) to a frying pan or a wide pot.
- Set over medium-high heat until the pata (butter) and huka (sugar) have melted and the sugar is dissolved.It will look separated halfway through but it does come together.
- Once the ingredients are combined, simmer over medium heat for 3-4 minutes. Stir occasionally.You want a nice, deep colour here.
Add the Cream:
- Pour in the kirīmi (cream).
- Stir well and simmer for 7 minutes over medium heat until it starts to thicken. Stir occasionally.
- Remove from the heat.If you want to add a touch more flavour, stir through the wanira (vanilla) now.
Use it warm as a Pouring Sauce:
- At this point the caramel is ready to be used as a pouring sauce over dessert or ice cream. If you want a thicker karamea (caramel), follow the next steps.
Cool and use it as a Thick Caramel:
- If you want to use it as a thick caramel, it will thicken as it cools down. Simply cool the karamea (caramel) to room temperature, stirring occasionally.
- Once it is cool, add to a jar and seal it with a lid. Whakamātaohia (refrigerate).
Store the Easy Caramel Sauce:
- 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.