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Easy Miso Caramel Recipe
5 from 15 votes

Easy Miso Caramel Recipe

Easy Miso Caramel combines the classic caramel made from granulated sugar, water, and heavy cream with white miso paste and flaked sea salt, creating a sauce with deep caramel notes and a subtle savory umami depth. The sauce has a smooth, creamy consistency with a balance of sweet and salty flavors, suitable for drizzling over desserts.

Cook Time
15 mins
Total Time
15 mins
Servings: 8 servings
Calories: 131 kcal
Course: Dessert
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 131

% 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.