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
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
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.
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.
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.