Easy Miso Caramel Recipe
User Reviews
5
Easy Miso Caramel Recipe
Description
This miso caramel begins by melting sugar and water together without stirring once the sugar is nearly dissolved, promoting even caramelization. The mixture is cooked until a deep amber color is reached, indicating a rich caramel base. Heavy cream is cautiously added off heat to avoid splattering, and mixed in to form a creamy sauce. White miso paste and sea salt flakes are stirred in, adding complexity and a gentle savory contrast to the sweetness.
The sauce has a luxurious, smooth texture that thickens when refrigerated and can be reheated gently to restore pourability. The addition of miso introduces a mild fermentation taste that enriches the caramel without overpowering its traditional flavor.
This caramel sauce pairs well with desserts needing a sweet-salty component, such as ice cream, cakes, or fruit. It also can be enjoyed by the spoonful chilled. The recipe adapted from a fermented food guide highlights careful temperature management to prevent seizing.
Store the sauce in an airtight container refrigerated for up to two weeks, reheating in small portions or with added water to loosen if thickened.
Ingredients
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream room temperature
- 2 tablespoons White miso paste
- sea salt to taste, flaked
Instructions
- Place the sugar and water in a very clean, small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally until the sugar melts. When the sugar is almost dissolved, stop stirring completely – really, don't stir it at all, ever.
- Turn it up to medium-high heat. And give the pan an occasional gentle swirl for even heat distribution. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. Simmer, without stirring, until the syrup has an amber colour (a deep golden brown) – about 5 to 10 minutes. (A candy thermometer should read 248 °F if you want to be precise.)
- Remove the syrup from the heat. Put on your baking gloves. Then, carefully pour in the cream – it will cause the caramel to bubble vigorously. Use a wire whisk or silicone spoon and stir until well combined – be careful of the scalding hot steam. And don't worry if the caramel seizes – returning it to the heat will help loosen it.
- Return the caramel to low heat. Whisk in the miso paste and cook for another 2 minutes. Taste carefully (the miso caramel is piping hot), and add a pinch of salt if you want it saltier. Remove from the heat and allow it to cool slightly before using.
Notes
- Using room-temperature heavy cream helps prevent the caramel from seizing when added.
- Heavy cream should have at least 36% milk fat; if lower, add a tablespoon of unsalted butter for a creamier texture.
- Refrigerate the caramel sauce in an airtight container for up to two weeks; it will thicken and can be reheated gently with a splash of water.
- The caramel may seize when cream is added, but returning it to low heat while stirring will restore smoothness.
- The recipe is adapted from a shoyu caramel by René Redzepi in The Noma Guide to Fermentation, with a miso variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 163mg | 7% |
| Potassium | 23mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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