Miso Caramel
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.
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.
Nutrition
Serving: 1 tbsp | Calories: 73kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 4g | Cholesterol: 11mg | Sodium: 71mg | Fiber: 0.1g | Sugar: 9g
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