This homemade miso recipe is the definition of salty and sweet! Making caramel at home is surprisingly easy, and miso adds a funky, umami, salty note that surprisingly goes super well with the sweetness of the caramelized sugar. If you love salted caramel, this miso caramel sauce will be the apple of your eye — and also delicious on an apple.
If you’ve been reading my blog, you know that I love adding in weird flavors and unexpected ingredients into desserts. I was making sundaes at home and thought, instead of regular old caramel, or even salted caramel, what about MISO?!
Place sugar and water in a 2-quart saucepan, and stir together to dissolve the sugar. Bring this mixture to a boil.
While the water/sugar is boiling, stir together the remaining water and miso so the paste loosens up a bit.
Watch the sugar/water mixture and note when it starts to turn light brown and start to smell like the sugar is toasting.
When it starts to look like a caramel color, remove from heat, about 5 minutes. Pour the cream in – it will bubble up.
Stir to combine and whisk the loosened miso mixture in.
Last, allow it to cool down and pour into a storage container (such as a glass jar).
Mimi Newman Caramel with salty, umami miso notes
- ⅔ cup sugar
- ¼ cup water and 2 tablespoon of water separated
- 1 cup heavy cream
- 2 tablespoon white miso paste
- Place sugar and water in a 2-quart saucepan, and stir together to dissolve the sugar.
- Heat the mixture over medium-high heat and bring it to boil. While the water/sugar is boiling, stir together the remaining water and miso so the paste loosens up a bit.
- Watch the sugar/water mixture and note when it starts to turn light brown and start to smell like the sugar is toasting. When it starts to look like a caramel color, remove from heat, about 5 minutes.
- Pour the cream in – it will bubble up. Stir to combine and whisk the loosened miso mixture in.
- Allow it to cool down and pour into a storage container (such as a glass jar).