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.
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.