5 Ingredients or Fewer

Miso Caramel

August 10, 2012
8 Ratings
  • Cook time 15 minutes
  • Makes 1 pint
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

Test Kitchen Notes

This recipe is featured in the article, The Savory-Sweet Caramel Sauce I'm Drizzling Over Everything, sponsored by Hood Cream.

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? —The Editors

What You'll Need
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup Hood 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.
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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...
XHILOGIRL December 9, 2020
Your addition of yogurt sounds yummy!! I will try it!!
Kaite November 25, 2020
So easy and so good! This will definitely be a fridge staple now.
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.
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/
theminx August 30, 2013
Wow - really glad you like it!
andrea L. July 16, 2013
beejay45 July 12, 2013
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. ;)
savorthis July 12, 2013
Swirl it into some whipped cream for an icebox cake!
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!
Chiarina-ina April 24, 2013
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!