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Salted Caramel

August 23, 2015 By Dane McGregor Leave a Comment

Nothing can beat the perfect sweet and salty combo, this is why Salted Caramel always takes main stage. This recipe is my favourite, creating a smooth and creamy caramel, perfect for any kind of deserts or baking. If salted caramel isn’t for you, simply leave out the salt and you’re still left with the most amazing caramel.

SALTED CARAMEL
 
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Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Serves: 300ml
Ingredients
  • 250ml Cream
  • 1 Teaspoon Vanilla Extract
  • 220g Caster Sugar
  • ½ - 1 Teaspoon Salt
  • 1 Teaspoon Corn Flour (optional)
Instructions
  1. In a small saucepan add your cream and vanilla and gently heat on a low temperature.
  2. In another saucepan add your caster sugar along with 6 tablespoons of water and bring to the boil, making sure that you don't stir it at all.
  3. Set timer for 5-8 minutes and upon the 5 minute mark watch it like a hawk.
  4. Your sugar syrup should be bubbling and starting to turn a warm amber colour, this is when you know it's ready.
  5. Remove from the heat and slowly pour in the warm cream. Whisk vigorously to remove any lumps and anything sticking to the sides.
  6. Lastly add the salt while the caramel is still warm allowing it to dissolve. If you're unsure how much salt to put in, taste as you go to develop your preferred balance.
  7. Note: The caramel may vary in thickness while it's warm and will thicken up as it cools or is placed in the fridge. If you've cooled caramel is still to running, simply return it to the heat, bringing it back to a light boil. Mix together 1 teaspoon of cornflour with 1 tablespoon of cream or water in a small bowl. Slowly whisk this into caramel and allow to simmer for another 2 minutes, this will thicken it up nicely.
3.5.3229

 

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I have some fond memories of my grandmother baking I have some fond memories of my grandmother baking in her kitchen when I was growing up. I remember her making fried bread, rēwena, money pudding (with real money in it) and my favourite, kānga waru.

To celebrate these memories and my Ngāti Porou heritage, I decided to share my grandmother’s Kānga Waru recipe on my website for not only my own whānau to have, but for others across the motu.

Kānga Waru translated simply means corn steamed pudding. It’s easy, delicious and a great way to celebrate Matariki. Recipe link in my profile.
As we observe Matariki together as a nation this y As we observe Matariki together as a nation this year, I’ve found comfort re-familiarising myself with the 9 stars of Marariki that hold dominion over areas of our lives and environment.

Two stars in particular are holding significance for me this year as I remember those who’ve come before me and where I too am heading in my life, what are my ambitions?, what are my goals?. These two stars are Hiwa-i-te-rangi, associated with granting wishes and realising aspirations for the coming year, and of course Pōhutukawa, the star associated with those that have passed on. 

Wherever you are this long Matariki weekend, I hope you’re safe and well.
Lookin’ sharp 😎 Lookin’ sharp 😎
I like to be a bit extra, so why not add some extr I like to be a bit extra, so why not add some extra cookie dough to your next banana bread bake?

I guarantee that baking balls of cookie dough right into a slice of banana bread is that show stopping extra you need this winter!

Recipe link in my profile
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