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!

salted miso caramel in a glass jar with a black spoon in it.

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

side y side images of miso being whisked with water in a bowl, and the miso mixture being strained through a wire strainer.

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.

golden boiling saugar and water for making caramel sauce.

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.

salted miso caramel in a glass jar with a black spoon beside it.

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.

overhead view of salted miso caramel in a glass jar with a black spoon in it.

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.

Salted Miso Caramel Sauce

spoon lifting miso caramel sauce out of a glass jar.

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!

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: about 1 cup 1x
Category: dessert
Method: stovetop
Cuisine: American

Ingredients

Scale

2 tbsp miso + 2 tbsp warm water
¾ cup sugar
¼ cup water
⅓ cup half and half or heavy cream
¼ 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