miso caramel sauce

This sauce was a bit of a happy accident. I had been given a large amount of homemade miso by a friend, so wanted to experiment and see what I could do with it. I had made a salted caramel sauce a few weeks before, so decided to follow the same recipe, only substituting the salt for a few tablespoons of miso. The result, one of my all-time favourite things, and something I drizzle over any dessert.

The flavour is like a traditional salted caramel, only a lot deeper. It’s sweet and savoury at the same time, but in a way you won’t expect. The recipe below will make a fair sized batch, so why not jar it up and give it out to friends as a gift.

 

for the caramel

170g white sugar

60ml water

250ml double cream

2 tbsp red or white miso

method

  1. Add the sugar and water to a saucepan and swirl it to incorporate the two together. You do not want to stir it as this can cause clumps.

  2. Bring this to a boil over a medium heat and continue to boil until it goes lovely and golden. Feel free to give it the occasional swirl, but be sure to not stir it.

  3. Once it’s a rich golden colour, remove it from the heat and stir in the cream. The difference in temperature will cause it to bubble frantically, and probably seize up, but keep stirring to bring it all together. If it feels too set, return it to the heat for a moment to melt it down a little.

  4. Stir in the miso and let the sauce cool slightly.

  5. Once it has cooled, strain it into your jars through a fine sieve.

This should keep in the fridge for 3-4 weeks, so long as the jars are sealed.