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A close up shot of homemade salted caramel sauce is being drizzled in to a small ceramic bowl. It is thick and smooth.
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Homemade Salted Caramel Sauce - Karamea Tote

A traditional style salted caramel with a base of caramelised sugar and a touch of salt.
Course Dessert
Keyword caramel sauce from scratch, caramel sauce from scratch nz, easy homemade caramel nz, homemade salted caramel nz, homemade salted caramel recipe, homemade salted caramel recipe nz, salted caramel sauce from scratch, salted caramel sauce from scratch nz
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 Cups of Karamea (caramel)

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 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.

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.