5 Ingredients or Fewer
Miso Caramel
Popular on Food52
47 Reviews
Helen Y.
January 16, 2021
The miso adds a lovely, addictive flavour! At first I found it a little strong but tried it on some vanilla ice cream was converted. Can't wait to put this on salmon tonight! Making this, I didn't bother with the water -- just melt granulated sugar in the pan! Also added a knob of butter and whisked in warmed (microwaved) cream very gradually to keep it from separating.
LisaD
December 21, 2020
This is terrific. I've made it many times. However, it makes a half-pint, not a pint. I love the reviewer's suggestion below of using some yogurt in it, and I will try that next time!
Laura W.
December 9, 2020
Hi...this sauce has been a go-to staple and small jars make lovely gifts...I used less cream but made up the difference with some plain yogurt to add a pop of acid...the flavor improved (if that is possible) and the yogurt brightened the caramel...
emily
November 24, 2020
Oh my god! I just created an account to leave this review (I never review anything). Heaven!!! I used a white mellow miso and it came out perfection. I want this on everything. Thank you!!
emily
November 24, 2020
Oh my god! I just created an account to leave this review. Heaven!!! I used a white mellow miso and it came out perfection. I want this on everything. Thank you!!
acpgee
June 20, 2020
I made this to imitate a dessert I ate at yakitori restaurant Jidori in London. Vanilla ice cream drizzled with warm miso caramel sauce, then sprinkled with sweet potato crisps (I dehydrated spiralized sweet potato, but the restaurant deep fried theirs), toasted black sesame, a sprinkle of chopped candied ginger. A great way to make ice cream go with an asian meal.
Leftovers were great on mundane fruits such as banana and sliced apple. Planning try leftovers on pancakes.
I sometimes do this with coconut cream instead of dairy.
Leftovers were great on mundane fruits such as banana and sliced apple. Planning try leftovers on pancakes.
I sometimes do this with coconut cream instead of dairy.
XHILOGIRL
December 9, 2020
I’m going to try it with coconut milk, as I’m lactose intolerant—thank you for the suggestion!!
Ellen
November 12, 2019
This was fantastic! I made a half batch, just to see if I liked it, and I definitely do! I didn’t have heavy cream, only light cream, so I heated the cream and added some melted butter to it and blended it together to simulate it. I do think you should change the amount made number on the recipe, though, because it does not make a full pint. My half recipe made about 5 liquid oz, maybe a little less. I added a teaspoon to a latte and it was perfect, but I think I’m going to use the rest for a meal, possibly seafood-based? I’m thinking maybe glazed black cod, with stir-fried bok choy, onions, and mushrooms? Thanks for this recipe!
Jenny B.
June 13, 2017
I am going to make this and see how it works in an apple pie for my blog. Thanks for all of the step by step photos; they're really helpful!
chez_mere
April 17, 2017
Followed the recipe for the caramel exactly, then stirred in a couple big handfuls of toasted walnuts at the very end. Couldn't resist gilding the lily.
beejay45
March 6, 2017
Revisiting this now that it has popped up again...I had been using soy sauce in milk gravies/sauces (e.g., creamed tuna) to give them both color and umami, but after pondering this recipe for a while, I decided to try some white miso instead. Even better! Also, I'm thinking about tweaking this by adding 5-spice powder and a few other things and trying it out for my Chinese-style barbecued pork baste. I do it in strips, hanging in the oven so it gets evenly cooked and sweetly crispy all around. It seems like this would be a great base for that. Thanks, again!
Cococi
April 13, 2014
This is such a yummy recipe it inspired me to make miso salted caramel hot milk! Such an innovative pairing @theminx
LisaD
January 26, 2014
What would you do to transform this into caramel candies? Continue to cook until hard ball stage?
Courtney P.
August 30, 2013
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.com/2013/08/08/vanilla-ice-cream-with-miso-caramel-swirl/
Courtney P.
May 3, 2013
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!
Allison (.
April 24, 2013
Wow, I am slightly skeptical of this, but on the other hand, it might be amazing... will have to try it! :)
Ellen
November 12, 2019
It really is amazing! I was worried the miso would be too much, but mine was perfect, and possibly could have used even a bit more! You can always start with just the caramel, and then add a quarter of the miso, taste, and adjust if necessary. I think you could end up with possibly 3 tablespoons total and it would still be delicious!
Hilarybee
April 24, 2013
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!
luvcookbooks
January 14, 2013
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. :))
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. :))
elltea
September 2, 2012
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!
lbrussell
September 2, 2012
I think I need to stop what I'm doing right this second to make this. Looks scrumptious!
Dr.Insomnia
September 2, 2012
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.
theminx
September 2, 2012
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.
Bevi
September 1, 2012
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!
Bevi
September 1, 2012
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!
Madhuja
September 1, 2012
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!
SaraBelle
August 30, 2012
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:)
theminx
August 31, 2012
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.
theminx
August 30, 2012
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.
fearlessem
August 30, 2012
Ugh, and now I feel guilty for posting a negative opinion... I do think this is one of the struggles with Food52 -- It is such a warm community that I find it extra hard to hard to come back and say I didn't like something, for fear of hurting the poster's feelings...
theminx
August 30, 2012
Don't feel bad! Everyone has different tastes! Some people like funky, some people don't! lol :)
mrslarkin
August 30, 2012
might also be the brand of white miso. I've tried different brands, some so good I can eat it straight out of the container, and some real funky super-fermented types that I hate.
Congrats theminx! Can't wait to try this with my favorite white miso.
Congrats theminx! Can't wait to try this with my favorite white miso.
fearlessem
August 30, 2012
I don't want to be a wet blanket, but I tested this and really didn't like it... I thought it sounded brilliant -- a way to add umami to caramel... But to me it just tasted... Funky. And not in a good way. Maybe if the miso was cut in half...
Meatballs&Milkshakes
August 30, 2012
Congratulations! I can't quite imagine what this must taste like, so I think I will have to try it!
bulldawgmama
August 30, 2012
Your recipe looks delicious. I don't have a microwave so I am not sure the best way to reheat in Step 3. What would you suggest?
theminx
August 30, 2012
Hi, and thanks! You could always just put it in a small saucepan and warm it over low heat until fluid. Not too long, because you don't want to turn the sauce into a harder caramel product.
savorthis
August 30, 2012
Congrats on being a finalist. I tested this recipe and not only was it good, but it was just in time for the ice cream contest!
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