Miso Caramel

By • August 10, 2012 • 33 Comments

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Author Notes: Salted caramel is so in these days. I had recently purchased a tub of white miso and was looking for ways to use it and figured it would be a simple way to add not only salt, but also umami to a caramel sauce.theminx

Food52 Review: WHO: theminx is a food blogger based in Baltimore.
WHAT: An umami-rich caramel sauce enriched with a dollop of miso.
HOW: A quick simmer of sugar and water followed by a generous splash of cream gives you caramel -- whisk in the miso and you're done.
WHY WE LOVE IT: The genius of this recipe is its versatility -- yes, you can spoon it over ice cream (or eat it from a spoon), but why not use it to glaze roasted pork or fish?
A&M

Makes 1 pint

  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons white miso
  1. In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
  2. Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator.
  3. Remelt the sauce by putting some in a ramekin and microwaving it on high for 30 second intervals until hot and liquid-y. Serve over ice cream, pound cake, or just eat it cold out of the jar with a spoon.
Jump to Comments (33)

Comments (33) Questions (0)

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Edmonton_road_trip12

6 months ago Cococi

This is such a yummy recipe it inspired me to make miso salted caramel hot milk! Such an innovative pairing @theminx

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9 months ago LisaD

What would you do to transform this into caramel candies? Continue to cook until hard ball stage?

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about 1 year ago Courtney Pollock

Ok, I seriously keep making this recipe over and over again! It is a staple in my fridge and with ice cream, it's divine. I even had to put in on my blog. You can see the recipe here: http://courtneysglobaltable...

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about 1 year ago theminx

Wow - really glad you like it!

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over 1 year ago andrea lee

Genius.

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over 1 year ago beejay45

I, too, have a tub of miso to work through. I'm going to give this a go. It sounds like it would be awesome to sandwich some kind of savoury cookies together. ;)

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over 1 year ago savorthis

Swirl it into some whipped cream for an icebox cake!

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over 1 year ago Courtney Pollock

This is so delicious! I made some a few nights ago and then made homemade vanilla ice cream with a miso caramel swirl. Enjoying it now. Thanks for sharing such an easy recipe to use up all the miso in my house!

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over 1 year ago Chiarina-ina

*_*

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over 1 year ago Allison (Spontaneous Tomato)

Wow, I am slightly skeptical of this, but on the other hand, it might be amazing... will have to try it! :)

Hilary_sp1

over 1 year ago Hilarybee

I can't wait to try this. I have to drive pretty far to the nearest health food store that stocks it, but this is such a brilliant recipe and worth it. thanks theminx!

Birthday_2012

almost 2 years ago luvcookbooks

Meg is a trusted home cook.

Hi,
A friend made this for a Food52 potluck yesterday! She came late after I had already had two sundaes, so I just had a tiny taste but I loved it and brought the rest home (she claimed she didn't have a lot of meals that included caramel sauce but I know it will keep for a long time in the refrigerator!). Thanks!! Would never have thought of this.. it tasted very complex and I can't wait to try it on food even tho I was so full I was not sure I could even manage a drop on a spoon. :))

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about 2 years ago elltea

A friend made a recipe similar to this recently, which Mark Bittman had shared in the NYT. We couldn't stop eating it straight with a spoon, even though it was supposed to go over ice cream. Can't wait to try your version!

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about 2 years ago lbrussell

I think I need to stop what I'm doing right this second to make this. Looks scrumptious!

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about 2 years ago XHILOGIRL

this recipe sounds AMAZING! i am making this NOW!

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about 2 years ago Dr.Insomnia

Is there any reason to only use white miso? Like if I happened to have red miso in the fridge already, would it be OK to use it.

Babyminx

about 2 years ago theminx

Generally, the rule of thumb is the darker the miso, the more strongly flavored it is. They contain more soybeans in proportion to grain and may be fermented for longer periods of time. And darker misos use more strongly-flavored grains. A red miso, with a high percentage of soybeans and barley, might be a bit overwhelming. White miso has a lot of rice in it, so it's mild to begin with, and has a bit of inherent sweetness.

Cakes

about 2 years ago Bevi

I think this is a genius recipe. The simplicity of it is brilliant, and I am betting with some adjustments this would make a great chewy caramel. What a pairing with a tea ice cream!

Cakes

about 2 years ago Bevi

I think this is a genius recipe. The simplicity of it is brilliant, and I am betting with some adjustments this would make a great chewy caramel. What a pairing with a tea ice cream!

Spiceroute

about 2 years ago Madhuja

I was a tester for this recipe and was blown away by its deep, rich flavors! This has become my favorite caramel sauce to drizzle over ice-creams! Thanks for posting and congratulations on becoming a finalist!

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

The looks fantastic! What a clever take on salted caramel.

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about 2 years ago SaraBelle

This looks delicious! I must admit, have never even used, let alone bought white Miso. So can I ask what brand you use? or recommend? or at least some of your favorites? Thanks:) Looking forward to trying this out:)

Babyminx

about 2 years ago theminx

I'm not really a big miso user and have only ever bought one brand of miso - Westbrae Naturals. I can usually find it at Whole Foods, and sometimes Wegman's. Their brown rice miso is also really good in this caramel sauce recipe, btw. I'm somewhat of a non-traditional cook, so when I do use miso, it's because I want to add a salty umami flavor to a dish, when soy sauce just doesn't seem to be enough. What I like about miso, particularly miso that comes in a resealable tub, is that it keeps forever in the back of the fridge.

Babyminx

about 2 years ago theminx

Thanks for trying my caramel! I have to say...I had a spoonful of it the other day, from a month's-old batch, and it gets better and better as it sits.