I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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This easy miso caramel sauce is my new go-to for sprucing up ice cream, apples, a latte—basically anything!
What Is Miso Caramel Made Of?
Sugar: Just like any caramel, we start with sugar. This is a “dry” recipe, meaning that we simply throw our sugar into a dry saucepan and turn up the heat—waiting for the crystals to slowly melt, and then caramelize. This is opposed to a “wet” caramel, where sugar is combined with water to heat more slowly.
Unsalted Butter: Once the sugar is melted and a beautiful amber color, we take the pan off the heat and add butter. I call for unsalted butter because different butter brands contain different amounts of salt, leading to inconsistent results. So unsalted gives you much more control of the flavor/saltiness.
Heavy Cream: Adding heavy cream not onlythins out your caramel—for a pourable consistency—but the protein and fat in cream also creates a seriously rich texture.
And the star of the show…
Miso: Miso is a fermented soybean paste that lends a salty and slightly funky taste to anything you put it in. (If you’ve ever had miso soup, the delicious, salty broth is all miso bay-bee!) It has been used for literal millennia in Japanese cuisine and there are hundreds of varieties—ranging from only slightly salty and earthy to a full-blown umami powerhouse.
For this recipe, I use a mellow white miso. The brand Cold Mountain Kyoto has been easy for me to find at Whole Foods and Vons, but there are a ton of brands out there. Once you have some miso in your refrigerator, you can add it to literally anything. I recently used it in this garlic pasta recipe to tasty results.
What Does Miso Caramel Taste Like?
Caramel is a decidedly sweet condiment, as the main ingredient is sugar. The miso paste adds some salt for balance and also a slightly earthy note for a more complex flavor without being overwhelming.
Because we are mixing in butter and heavy cream, the caramel is luscious and oh-so rich while staying a pourable consistency, even out of the refrigerator (just give it a little mix). If your caramel does firm up in the refrigerator, you can heat it up in the microwave—going in 15-second bursts until stirrable again.
How You Can Use this Sauce
This caramel is truly versatile. You can:
Drizzle it over ice cream
Swirl it into brownie or cake batter before baking
Top baked goods like cinnamon rolls or banana bread