Miso Caramel

Ingredients

• 1 cup granulated sugar
• 0.25 cup water
• 4 tbsp unsalted butter (Cut into pieces; adding it in pieces helps it melt evenly.)
• 0.5 cup heavy cream (Have ready at room temperature or slightly warmed to reduce sputtering.)
• 1 tbsp white miso (Use smooth white miso. Add more to taste because brands vary in saltiness; up to about 2 tablespoons may be used.)

Steps

1. 1

   Place the sugar and water in a saucepan of at least 2-quart capacity. Stir briefly to moisten the sugar, then set the pan over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar dissolves and the syrup turns a deep amber color, about 8 to 10 minutes. Watch closely so it does not burn.

2. 2

   Remove the saucepan from the heat. Carefully add the butter a piece at a time, whisking after each addition until incorporated. The caramel will bubble vigorously.

3. 3

   Slowly pour in the heavy cream while whisking constantly. The mixture may sputter and foam; keep the pan away from your face and continue whisking until the sauce is smooth.

4. 4

   Return the saucepan to medium-low heat and cook, whisking, until the caramel is smooth and slightly thickened, about 2 to 4 minutes.

5. 5

   Remove the pan from the heat and whisk in 1 tablespoon of white miso until completely smooth. Taste carefully and whisk in additional miso, a little at a time, if a stronger savory flavor is desired.

6. 6

   Let the caramel cool slightly before serving. It will thicken as it cools. Transfer any leftovers to a heatproof container and refrigerate.

Notes

Use a saucepan with at least a 2-quart capacity because the caramel can sputter when butter and cream are added. The sauce can be refrigerated for several weeks; bring it to room temperature before serving, or warm it gently until pourable.

Nutrition per serving

• dessert
• sauce
• sweet-savory
• vegetarian
• gluten-free
• stovetop
• make-ahead