Luxurious Miso Caramel that’s sweet, salty, and silky smooth. Use it as a topping for your favorite desserts or make it the main flavor of your morning coffee drink.
lf you’ve never added miso to your desserts, you’re definitely missing out. There’s something about the sweetness contrasted with the salty, umami flavors of the miso that make it an addicting combination.
This miso caramel recipe is like an elevated version of salted caramel that’s just as versatile and even more delicious. There’s so much depth to this dreamy sauce, and it adds an extra layer of decadence to anything you put it on.
If you love miso desserts, be sure to try our Brown Butter Miso Chocolate Chip Cookies and Miso Caramel Millionaire’s Shortbread!
Jump to:
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Granulated Sugar: It’s best to measure the sugar in grams. Too much sugar could yield a thicker caramel than intended.
- White Miso Paste: This adds so much depth to the caramel along with a good dose of saltiness, making it similar to salted caramel.
- Heavy Cream: This creates an ultra smooth and luscious caramel sauce.
- Unsalted Butter: We recommend sticking with unsalted butter since the miso already adds saltiness to the caramel.
- Vanilla Bean Paste: We prefer the taste of vanilla paste compared to extract for this recipe. Extract can sometimes taste bitter when added to scalding hot caramel, so we recommend sticking to paste.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Prep your ingredients. Measure and set aside your ingredients including a dish of water with a pastry brush.
2. Combine the cream and vanilla. Whisk together the heavy cream and vanilla bean paste in a small liquid measuring cup.
3. Cook the caramel. Add the sugar and water to a small saucepan over medium heat. Cook until it reaches a deep amber color, being sure to brush the sides with a wet pastry brush to prevent crystallization. DO NOT STIR.
4. Add the remaining ingredients. Remove the caramel from the heat and slowly whisk in the cream. Put it back over low heat and mix in the butter. Whisk in the miso paste until dissolved. Small flecks are ok.
Expert Tips
- Measure the sugar in grams. Even a few extra tbsp could result in a different level of viscosity (too much sugar could make it too thick). For more accurate results, use a kitchen scale to measure out your sugar.
- Set out all your ingredients before starting. Measure everything out and keep it right next to the stove. The sugar can go from caramelized to burnt in an instant, so be sure to have everything ready for when you need it.
- Set aside a pastry brush and a small bowl of water. As the caramel cooks, some of the sugar will splatter along the sides of the pan. You’ll want to brush away those sugar granules with a wet pastry brush. Otherwise, they could crystallize and create a chain reaction, leaving you with rock hard sugar in the pan.
- Reheat in the microwave. The miso caramel sauce will thicken in the fridge. A quick way to make it runny again is to pop it in the microwave for a few seconds until drizzly. If you’re heating up a small amount, like 1-2 tbsp, 5-10 seconds should suffice.
FAQ
There was likely some sugar that stuck to the side of the pan and hardened. If it doesn’t get wiped away with a wet pastry brush, this could create a chain reaction, causing all of the sugar in the pan to crystallize.
Cover the hardened sugar with water and turn up the heat. Gently swirl the pan every so often to melt any rings of sugar on the sides of the pan. After several minutes, the sugar should be liquid again.
It takes about one full minute for the miso to dissolve in the caramel. It’s ok if there are tiny flecks still floating around, as long as there are no large chunks. We noticed that whisking back and forth helps to dissolve it quicker than whisking in a circle.
This is likely because the caramel (before adding the other ingredients) was cooked too long. We like ours on the darker, deep amber side, but if you go any further than that, the caramel will likely taste burnt. If you want to be on the safe side, you can cook it until it reaches a light amber color then add the other ingredients.
It should last about 1 month in the fridge when stored in a well sealed jar.
Serving Suggestions
Treat this miso caramel sauce like you would any other salted caramel! Here are a few ways we like to enjoy ours:
- Ice Cream – One of our favorite ways to eat this miso caramel is on top of a big scoop of Tillamook French vanilla ice cream. Such as simple and tasty dessert!
- In a Latte – We love making iced miso caramel lattes with the leftovers. Just stir 1-2 tbsp of the caramel with 2 shots of hot espresso, then top it off with ice and milk.
- Apple Pie – You could honestly pair it with any apple dessert (apple pie, apple crisp, apple cake, etc.).
If you made this Miso Caramel recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Miso Caramel
Equipment
- Pastry Brush
Ingredients
- 1 tsp vanilla bean paste
- 125 ml (½ cup) heavy cream
- 200 g (1 cup) granulated sugar
- 125 ml (½ cup) water
- 57 g (4 tbsp) unsalted butter cut into 4 pieces
- 2 ½ tbsp white miso paste
Instructions
- Measure and set out all your ingredients beforehand including a small dish of water and a pastry brush.
- Whisk together the heavy cream and vanilla bean paste in a liquid measuring cup. Set aside.
- In a medium, heavy-bottomed saucepan, add the sugar. Give it a gentle shake to spread the sugar into an even layer then gently pour the water over top.
- Place the saucepan over medium heat and cook until it starts to bubble and turn deep amber (don't stir). As it's cooking, use a wet pastry brush to dissolve any sugar granules that splatter along the sides of the pan. This prevents crystallization.
- Once the sugar is deep amber in color, remove it from the heat and slowly whisk in the heavy cream mixture. It will bubble and sputter so be careful.
- Add the butter and place the pan back on the stove over low heat. Whisk until the butter has melted.
- Add the miso paste and whisk back and forth until it dissolves. This could take up to a minute. Tiny flecks are ok.
- Pour into a glass jar and cool to room temperature before sealing it. Store it in the fridge for up to 1 month.
Notes
- The recipe yields a little over 1 ⅓ cup (around 350 ml) of caramel.
Leave a Comment