Miso Caramel Sauce: Sweet & Savory Magic
A luscious, umami-rich caramel sauce that perfectly balances sweet and savory notes, transforming any dessert into an extraordinary experience. Easy to make in minutes.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter cut into cubes
- 1/2 cup heavy cream warm
- 2 tablespoons white or yellow miso paste
- 1/2 teaspoon vanilla extract
- Pinch sea salt optional to taste
Instructions
- 1. Combine sugar and water in a medium, heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves completely, then stop stirring. 2. Allow the sugar mixture to boil without stirring until it turns a deep amber color, about 8-10 minutes. Watch carefully to prevent burning; it can change color quickly. 3. Carefully add the cubed unsalted butter, one piece at a time, whisking constantly until fully incorporated. The mixture will bubble vigorously. 4. Slowly pour in the warm heavy cream, whisking continuously. The sauce will bubble and thicken. Remove the saucepan from the heat. 5. Add the miso paste and vanilla extract, whisking vigorously until the miso is fully dissolved and the sauce is smooth. If desired, add a small pinch of sea salt to enhance the flavors, though miso is already salty. 6. Pour the finished miso caramel sauce into a heatproof jar or container and let it cool completely. It will thicken further as it cools. Serve warm or at room temperature.
Notes
For best results, use white or yellow miso for a milder flavor. Adjust miso to taste for desired savoriness. Store in an airtight container in the refrigerator for up to 2 weeks. If it becomes too thick when cold, gently reheat over low heat or in a microwave until pourable. Great on ice cream, pancakes, cakes, fruit, or even swirled into coffee.