Miso Caramel
See safety notes above the recipe.
Ingredients
- ½ cup [115 g] heavy cream
- 2 Tbsp red* miso paste
- 6 Tbsp [85 g] unsalted butter, cut into small pieces
- 1 cup [200 g] sugar
Instructions
- Stir together the cream and miso in a liquid measuring cup until the miso is broken up. Place the butter in the measuring cup and set the cup within arm’s reach of the stove. Also have a whisk handy.
- Place the sugar in a medium saucepan and set over medium-high heat. Let it heat for about 3 minutes, until the edges and bottom start to melt and turn light amber. At this point, lower the heat to medium and begin stirring it constantly with a heatproof spatula. Once the sugar becomes a runny amber liquid (about 4 minutes after the edges start to melt), lower the heat to low and continue to cook for 1 to 2 more minutes while stirring constantly until it’s completely lump-free, a little darker, and smells caramelly.**
- Carefully add the cream mixture and whisk until completely smooth. Remove from the heat, pour the caramel into another container, and let cool to room temperature before using.
Notes
* I used red miso while testing this recipe, but you can use another one for a subtler flavor.
** The time it takes for your sugar to caramelize will vary, so pay attention to sight and smell cues, and use your own judgment to make sure it doesn’t burn.
Storage: The caramel will last in the fridge for a couple weeks or in the freezer for at least 3 months.
Find it online: https://cardamomandtea.com/43105/miso-caramel/