Easy Homemade Miso Caramel Sauce
An easy, 15-minute miso caramel sauce that takes classic salted caramel to the next level. Rich, sweet, and packed with complex umami depth, this versatile sauce is perfect for drizzling over ice cream, pancakes, or sliced apples.
Servings: 15 people
Calories: 105kcal
Ingredients
- 200 g granulated sugar
- 80 ml water for the sugar syrup
- 240 ml heavy cream
- 28 g unsalted butter
- 42 g Saikyo white miso or white miso of choice
- 30 g water to dilute the miso
- 15 g mirin
Instructions
- Prep the Miso: In a small bowl, dilute the miso paste with 2 tablespoons of water. Press the mixture through a fine-mesh sieve to remove any lumps, then set aside.
- Caramelize the Sugar: In a deep, heavy-bottomed saucepan, add 1/3 cup of water and the granulated sugar.
- Heat over medium heat without stirring. Let the sugar dissolve and bubble until it turns a rich, dark amber brown color (approx. 8 to 15 minutes).
- Deglaze with Dairy: Carefully remove the pan from the heat. Slowly pour in the heavy cream and mirin. Caution: The mixture will bubble up violently. Stir rapidly with a wooden spatula or heat-safe whisk until combined. Return to low heat and cook for 3 to 5 minutes.
- Emulsify: Add the butter and the smooth, diluted miso mixture to the pan. Stir well until completely smooth. Continue cooking over low heat until the caramel reaches your desired thickness.
- Continue cooking over low heat until the caramel reaches your desired thickness.
- Cool and Store: Remove from the heat and allow the caramel to cool to room temperature. Pour into a clean glass jar or airtight storage container.
Notes
- Do Not Stir the Sugar: Avoid stirring the sugar and water while it is heating up in Step 2. Stirring introduces air and cools the sugar down, which causes it to crystallize into a grainy texture.
- Safety Warning: Caramel reaches temperatures much hotter than boiling water. Always use a deep saucepan to prevent the bubbling cream from overflowing, and watch your hands when pouring in the liquid.
- Storage: Store in an airtight container in the refrigerator for up to 2–3 weeks. The caramel will firm up significantly when cold; simply warm it up gently in the microwave for 10–15 seconds before serving!
Nutrition
Serving: 1oz | Calories: 105kcal | Carbohydrates: 13.5g | Protein: 0.4g | Fat: 6.4g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 110mg | Sugar: 13.3g