Enhance your basic caramel sauce with the umami flavor of miso. Miso caramel is easy to make on the stovetop with just 3 ingredients, and great for topping all of your favorite desserts!
Why Should I Add Miso To My Caramel?
Miso (a fermented soybean paste) adds a multidimensional umami (or savory) flavor to caramel sauce. Miso caramel is a great way to use extra miso, and it’s a nice twist on caramel sauce.
How To Make Salted Miso Caramel
- First whisk the miso with warm water and strain the mixture to remove any chunks that may be in the miso. Then, make the caramel.
- Heat the sugar and warm water in a saucepan, stirring, until the sugar dissolves.
- Once the sugar dissolves, stop stirring and continue heating until the mixture comes to a boil. Once boiling, keep heating without stirring until it’s golden brown.
- Turn off the heat and stir in the half and half. Be careful, the mixture will bubble!
- Stir in the miso and salt. If needed, turn on the heat to thicken the caramel sauce.
Tips For Making Caramel Sauce
- Be sure not to stir while the caramel is boiling to avoid crystals forming in the caramel.
- If the caramel gets too sticky and won’t combine while adding the half and half, turn the heat on low to help it blend.
- You can use heavy cream in place of half and half.
- Store caramel sauce in an airtight container in the refrigerator up to 2 weeks.
Ideas For Using Miso Caramel
- Top ice cream or yogurt with warm caramel for a delicious dessert.
- Add to coffee for a caramel latte
- Drizzle on top of pancakes or waffles, like my caramel apple waffles.
- Top apple pie or apple cake for a sweet and savory dessert.
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PrintSalted Miso Caramel Sauce
Enhance your basic caramel sauce with the umami flavor of miso. Miso caramel is easy to make on the stovetop with just 3 ingredients, and great for topping all of your favorite desserts!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: about 1 cup 1x
- Category: dessert
- Method: stovetop
- Cuisine: American
Scale
Ingredients
- 2 tbsp miso + 2 tbsp warm water
- 3/4 cup sugar
- 1/4 cup water
- 1/3 cup half and half or heavy cream
- 1/4 tsp fine sea salt
Instructions
- In a small bowl, whisk the miso and warm water. Strain through a fine mesh strainer or cheese cloth. Set aside.
- In a saucepan, heat sugar and water over medium high heat, stirring, until sugar is dissolved.
- Stop stirring and continue heating until mixture boils. Boil without stirring until golden.
- When golden brown, turn off heat and carefully add half and half, stirring. The mixture will bubble!
- Stir in strained miso mixture and salt.
- If needed, heat caramel back up and simmer to thicken.
Notes
- Be sure not to stir while the caramel is boiling to avoid crystals forming in the caramel.
- If the caramel gets too sticky and won’t combine while adding the half and half, turn the heat on low to help it blend.
- You can use heavy cream in place of half and half.
- Store caramel sauce in an airtight container in the refrigerator up to 2 weeks.
Keywords: miso caramel sauce, salted miso caramel
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