Miso Caramel Sauce

The past couple weeks have been all over the place for me, in good ways, but it’s left me with less time than ideal to work on recipes and blogging. Things that have taken precedence – paying short-term work in the food industry, running around meeting potential pups to adopt, and some much-needed reflection time for myself.

When I started this blog six months ago, my goal was to post at least once a week and I’ve kept up that promise nearly 100%. I’m going to have to keep this one short and sweet to stick to that plan.

Although it’s really easy this week because this recipe is both super short and super sweet! Ha, unintentional parallel but it totally works! With only four ingredients, this caramel is easy to throw together and keeps in the fridge for a long while.

You might be wondering why use miso in a caramel sauce? Think of it as the salt component. We all like salted caramel right? Well, this is just that with a different version of salt, and it adds a deeper umami flavor as well.

Caramel isn’t hard to put together, but you need to keep an eye on it. I don’t have dairy (I use separate pots and pans for meat and dairy in our Kosher kitchen) heavy-bottomed pans so I had to keep the heat lower and watch it intently because it can go from being ok to being burnt in an instant.
You can see my two versions above. The one on the right was my second try, and exactly what I wanted. The one on the left is just on the edge of tasting burnt. It has a bit of a smoke taste to is but it isn’t bad and I’m going to save it for something else.

Caramel sauce is a great ingredient to have in the fridge. I put it on ice cream and popcorn, but you can also mix it into a pie, spread it on apple slices, and use it in cookies with chocolate. It’s an ingredient that is so many times better for you to make than to buy and try to decipher all the chemicals that are in it.

It’s definitely worth it,  and also one of those things that you can whip out of your refrigerator when you want to impress, well, everyone. Tell your hips I’m sorry. 

Very slightly adapted from this FOOD52 Recipe

Miso Caramel Sauce
  • ¾ cup of granulated sugar
  • ¼ cup of water
  • ½ cup heavy cream, warmed very slightly (just to take the chill off) or room temperature
  • 2 Tbsp white miso paste
  1. In a heavy-bottomed high-saucepan (if you have one - if not use what you got!), mix together the water and sugar and turn the heat to medium-high (or medium if you aren't using a heavy pan). Do not mix again! Let it boil and bubble. Use a wet pastry brush if you see sugar creeping up the sides and wipe it back down.
  2. You'll begin to see the color change and take on a golden color. When it's edging towards a deep golden brown get it off the heat and stir in the cream. This will cause the caramel to bubble up but if you keep stirring it will settle down. If it seizes, put it back on the heat at a low temp and stir till it loosens.
  3. Once smooth, whisk in the miso paste. Let it cool before putting it in the fridge. Keep sticking a spoon into taste-check the temperature. It's not the only way to check (using your hands on the container is also a good way to see if it's cool enough), but it's definitely the tastiest.