Miso Caramel (3 Ways)
This Miso Caramel gives salted caramel a run for its money. It’s rich and buttery, layered with umami, and works in a variety of desserts (or even straight on the spoon). This post teaches you three different methods, and I promise one of them is completely foolproof. Wet VS Dry Caramel Wet caramel is cooked with water, while dry caramel is cooked without it. The methods are a bit different, and it’s ultimately down to personal preference. In my opinion dry caramel is more beginner friendly as it’s less prone to crystallisation, which is the formation of hard sugar crystals. Wet caramel, however, has a slightly silkier texture and gives you finer control of the colour while cooking. Ingredients (basic) Method (simplified) Notes Taste + Texture Wet Miso Caramel – sugar– water – double cream – miso– butter – combine sugar and water + cook– add cream/miso and mix – add butter and mix – colour is easier to control– takes more time – more prone to crystallisation– best to use a pot – slightly more delicate flavour– silky texture Dry Miso Caramel – sugar– double cream– miso– butter – heat sugar in pan and wait till it caramelises – mix in cream and miso – stir in butter – less prone to crystallisation– best to use frying pan– less steps involved – slightly more intense flavour – fudgey texture Important Notes What Colour Should My Caramel Be? This is completely up to you. Light caramel is sweet and delicate, while dark caramel is rich and slightly bitter. I personally prefer my caramel on the darker side for added depth and complexity. Method 1 – Cheat Miso Caramel I’ll get right to it – just buy store-bought caramel and mix in the miso. Is it better than homemade caramel? that’s subjective. If it works for you, go for it! Ingredients Method 2) Add 1 tbsp of white miso to the caramel give it a good mix. Taste test and add more if you want a stronger miso flavour. 3) Heat the miso caramel again to fully incorporate the ingredients and let it cool before refrigerating. Method 2 – Dry Miso Caramel Ingredients Method 2) Spread sugar evenly on the pan and cook on a medium heat. Do not disturb the sugar until the next step. 3) Mix the sugar once you start seeing patches of deep golden brown and keep mixing until it is your desired colour (see notes on colour in table of contents). 4) Kill the heat and gradually add the double cream and miso mixture whilst stirring constantly. 5) Gradually stir in the butter. 6) Transfer to a heatproof container and refrigerate. Method 3 – Wet Miso Caramel Ingredients Method 2) Add the sugar and water to the pot and gently mix. To prevent crystallisation, make sure there are no sugar granules on the sides of the pot (you can see what I mean in the photo below). Use a pastry brush with some water to push all the sugar back into the mixture. 3) You want clean edges like this before cooking the caramel. 4) Heat on a medium-high heat and do not stir or move the pot until the mixture starts turning a golden brown. 5) Swirl the pot to spread the colour and cook until desired shade (see notes on colour in the table of contents). 6) Take the pan off the heat and slowly incorporate the hot miso-cream mixture whilst mixing continuously. 7) Add the butter in stages whilst stirring constantly to incorporate it. 8) Transfer to a heatproof container, and enjoy! Recipes Using Miso Caramel I ended up with 6 tubs of miso caramel in the process of developing this recipe so there will be some caramely recipes coming up soon. I love to incorporate it into banana bread or these Miso Caramel Puff Pastry Twists.
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