Miso Caramel Sauce (Print version)

Umami-rich caramel enhanced with white miso, ideal for sweet-savory drizzling or fruit dips.

# What you’ll need:

→ Caramel Base

01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 3/4 cup heavy cream, room temperature

→ Flavorings

04 - 2 tablespoons unsalted butter, cut into cubes
05 - 2 tablespoons white miso paste
06 - 1 teaspoon vanilla extract
07 - Pinch of sea salt

# Steps:

01 - In a medium heavy-bottomed saucepan, combine the sugar and water. Stir gently to moisten all the sugar.
02 - Place over medium heat and cook without stirring until the mixture turns a deep amber color, approximately 7 to 9 minutes. Watch closely to prevent burning.
03 - Remove from heat and carefully whisk in the heavy cream. The mixture will bubble vigorously—stand back and add the cream slowly.
04 - Add the butter cubes, whisking until completely melted and smooth.
05 - Whisk in the white miso paste until fully incorporated, then stir in the vanilla extract and a pinch of sea salt.
06 - Let cool slightly before using. The sauce will thicken as it cools.
07 - Transfer to an airtight container and refrigerate for up to 2 weeks. Rewarm gently over low heat before serving.

# Cooking tips:

01 -
  • It tastes like a dessert made by someone who actually understands flavor, not just sweetness.
  • Fifteen minutes of work yields something that feels like you spent hours perfecting it.
  • One batch transforms ice cream, fruit, pancakes, and even toast into something memorable.
02 -
  • Room temperature cream is non-negotiable; I learned this the hard way when I grabbed cold cream straight from the fridge and ended up with a grainy, broken sauce.
  • The amber color matters more than the time—every stove is different, so watch the actual caramel, not the clock, and pull it off heat when it's deep amber but still liquid.
  • Miso paste needs to be whisked thoroughly into the warm caramel; rushing this step leaves you with little salty flecks instead of even umami distribution.
03 -
  • If your caramel breaks or gets grainy, don't panic—gently reheat it over low heat while whisking slowly, and it usually comes back together perfectly.
  • The miso paste sits at the bottom of the jar sometimes, so stir it well before measuring to ensure you're getting actual paste and not just liquid.
  • This sauce thickens significantly as it cools, so if you're using it warm as a drizzle, it will be thinner than you expect; reheating before serving gives you more control over consistency.
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