Miso Caramel

Name: Miso Caramel
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
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.)

Recipe by Courtney Hill

Courtney Hill published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Anonymous on SeeMeCook

A rich, silky caramel sauce balanced by the savory umami of white miso. Drizzle it over ice cream, apple pie, pancakes, or French toast.

Time: 25 minutes
Equipment: Stovetop
Good for: Snacks
Cuisine: American
Contains: Dairy and soy
Diet: Vegetarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

12 servings

OriginalUSMetric

1 cup granulated sugar200 g
¼ cup water60 g
4 tbsp unsalted butterCut into pieces; adding it in pieces helps it melt evenly.55 g
½ cup heavy creamHave ready at room temperature or slightly warmed to reduce sputtering.120 g
1 tbsp white misoUse smooth white miso. Add more to taste because brands vary in saltiness; up to about 2 tablespoons may be used.17 g

Weights are estimates. Together, the ingredients weigh about 450 g before cooking, which is about 40 g per serving.

Steps

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

These are estimates per serving, worked out from the ingredients.

Calories: 135
Protein: 0 g
Carbs: 17 g
Fat: 8 g
Fiber: 0 g

Where the calories come from

Granulated sugar48%
Heavy cream25%
Unsalted butter25%
White miso2%

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

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