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.
Ingredients
Method 1 - Cheat Miso Caramel
- 1 cup store-bought caramel
- 1-2 tbsp white miso paste
Method 2 - Dry Miso Caramel
- 1 cup white caster sugar (200g)
- 2 tbsp white miso paste (40g)
- 1/2 cup double cream (approx 120ml)
- 80 g unsalted butter (divided into 6 pieces)
Method 3 - Wet Miso Caramel
- 1 cup white caster sugar (200g)
- 1/4 cup water (60ml)
- 2 tbsp white miso paste (40g)
- 1/2 cup double cream (approx 120ml)
- 80 g unsalted butter (divided into 6 pieces)
Instructions
Method 1 - Cheat Miso Caramel
- Heat 1 cup of caramel until it is a runny consistency.
- Add 1 tbsp of white miso to the caramel and incorporate. Taste test and add more miso if you want a stronger flavour.
- 3) Heat the miso caramel again to fully incorporate the ingredients and let it cool before refrigerating.
Method 2 - Dry Miso Caramel
- Measure ingredients, gather the utensils and a stainless steel pan.
- Gently incorporate miso and double cream together and heat in microwave before adding to the caramel.
- Spread sugar evenly on the pan and cook on a medium heat. Do not disturb the sugar or touch the pan until the next step.
- Mix the sugar once you start seeing areas of deep golden brown forming and keep mixing until it is your desired colour (see ___ for notes on colour).
- Kill the heat and gradually add the double cream and miso mixture whilst stirring constantly.
- Gradually stir in the butter.
- Transfer to a heatproof container and refrigerate.
Method 3 - Wet Miso Caramel
- Gather the utentils, stainless steel pot and measure the ingredients.
- Carefully mix together the miso and double cream and heat in microwave before adding to the pot.
- 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 - use a pastry brush to push all the sugar back into the mixture. If this is unclear, look at the photos in the blog post.
- Heat on a medium-high heat and do not stir or move the pot until the mixture starts turning a golden brown.
- Swirl the pot to spread the colour and cook until desired shade (see notes on colour).
- Take the pan off the heat and slowly incorporate the miso-cream mixture whilst mixing continuously.
- Add the butter in stages whilst stirring constantly to incorporate it.
- Transfer to a heatproof container, and enjoy!