Miso Caramel Sauce

Up close of a spoon dripping caramel into a small glass jar of caramel

Step aside salted caramel, this homemade miso caramel sauce recipe is here to stay! This gooey, sweet, salty, and umami miso caramel will elevate all sorts of dessert or breakfast recipes. You can use it in a cake, drizzle it over ice cream or dip it with fresh apples.

Course Dessert, Sauce

Cuisine Asian Fusion

Keyword caramel sauce, homemade caramel recipe, miso, miso caramel, miso caramel recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 1/4 cups

Calories 278kcal

Author takestwoeggs

Equipment

Sauce Pan

Ingredients

1 cup (210 g) granulated sugar
6 tablespoons (85 g) unsalted butter
½ cup (125 g) heavy cream
2 tablespoons (44 g) white miso

Instructions

Melt the sugar until browned. In a heavy saucepan on medium heat, add the sugar. Swirl the pan every few minutes or so to heat the sugar evenly. BUT DO NOT STIR. The sugar will form clumps before melting. Once it begins to clump and melt on the bottom you can take a whisk and occasionally stir the sugar every few minutes. It will melt in about 10-15 minutes. Once the sugar has melted and amber brown remove it from the heat.
Add the butter. Once melted, immediately whisk in the butter. Be careful the mixture will violently bubble. Once combined, the texture should be thicker.
Add the heavy cream. Next, add in the heavy cream and whisk until combined. If the caramel hardens with the addition of the cold cream, place the pan over low heat and stir until the caramel is melted liquid again.
Add the miso. Whisk in the miso until combined. Allow the caramel to cool slightly before pouring into a heat-proof container. Store in the refrigerator in an airtight container.

Notes

When melting the sugar, try not to whisk the sugar until it begins to melt and clump. Simply pick up the pot and swirl the sugar for even heating. Stirring causes the sugar to crystallize and not melt properly.
Do not leave your caramel sauce unattended! Caramel sugar can burn really quickly. You need to watch the sugar very closely to know when to remove it from the heat.

Nutrition