I’m someone who really loves my sweets, but I do love a salty, umami touch to desserts to elevate them to nirvana level. Case in point is this wonderful miso caramel sauce that’s divine drizzled warm on ice cream.
Miso caramel sauce is super easy to make but you do have to exercise care in how you prepare it, and probably the main thing is to leave the sauce alone and let it do its own thing! The tendency is to want to stir it or swirl it around but it comes to perfection best when it does its own thing! Adding miso to your caramel sauce elevates it to perfection.
Miso caramel sauce is wonderful on this dark chocolate cake:
It's also fabulous for making caramel apples and for this I cook the caramel sauce to a lighter shade of caramel color, or amber, like these. Use just half the amount of cream and a white miso.
Miso caramel sauce is great drizzled on all kinds of desserts, cooked to either a light amber, or rich brown, color.
One of my favorite recipes is this Caramel Walnut Torte!
So here’s how to make half a cup of miso caramel sauce:
Use a deep (about 4 inches or 10 cm) and heavy bottomed pan. I always opt for Le Creuset. You want it to be deep because once you add cream to the sauce it will bubble up like mad and if the pan isn’t deep enough it’ll bubble over.
Stir 300 g – 1 ½ cup - sugar and ½ cup water together in the pan and cook over a medium flame. Don’t stir the sauce. Keep your eye on it but leave it alone until it turns a dark and golden brown. Only then remove it from the flame. It might take a while, usually about 10 minutes or so. Once you remove it from the flame gently pour in ½ cup of fresh cream. It’ll bubble up a lot! Use a whisk to stir it into the caramel sauce and once it’s combined stir in 1 tablespoon miso. Once the miso caramel sauce has cooled down you can use it right away or put it into an airtight container and store in the refrigerator.
I have a very bad habit of opening it up throughout the day and eating the caramel sauce by the spoonful because it’s just so darn delicious!
Ingredients
- 300 grams sugar
- ½ cup water
- ½ cup freash cream
- 1 tablespoon miso
Instructions
- Use a deep (about 4 inches or 10 cm) and heavy bottomed pan. I always opt for Le Creuset. You want it to be deep because once you add cream to the sauce it will bubble up like mad and if the pan isn’t deep enough it’ll bubble over.
- Stir 300 g – 1 ½ cup - sugar and ½ cup water together in the pan and cook over a medium flame.
- Don’t stir the sauce. Keep your eye on it but leave it alone until it turns a dark and golden brown.
- Only then remove it from the flame. It might take a while, usually about 10 minutes or so.
- Once you remove it from the flame gently pour in ½ cup of fresh cream. It’ll bubble up a lot!
- Use a whisk to stir it into the caramel sauce and once it’s combined stir in 1 tablespoon miso.
- Once the caramel sauce has cooled down you can use it right away or put it into an airtight container and store in the refrigerator.
Nutrition
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