Luscious Miso Caramel Drizzle (Printable)

Umami-rich caramel with white miso, ideal for drizzling over sweets or dipping fruit.

# What You Need:

→ Caramel Base

01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 3/4 cup heavy cream, room temperature

→ Flavorings

04 - 2 tablespoons unsalted butter, cut into cubes
05 - 2 tablespoons white miso paste
06 - 1 teaspoon vanilla extract
07 - Pinch of sea salt

# How To Make It:

01 - In a medium heavy-bottomed saucepan, combine sugar and water. Stir gently to moisten all the sugar.
02 - Place over medium heat and cook without stirring until the mixture turns a deep amber color, approximately 7 to 9 minutes. Watch closely to prevent burning.
03 - Remove from heat and carefully whisk in the heavy cream. The mixture will bubble vigorously; stand back and add the cream slowly.
04 - Add the butter cubes, whisking until completely melted and smooth.
05 - Whisk in the white miso paste until fully incorporated, then stir in the vanilla extract and a pinch of sea salt.
06 - Let cool slightly before using. The sauce will thicken as it cools. Store in an airtight container in the refrigerator for up to 2 weeks. Rewarm gently before serving.

# Expert Suggestions:

01 -
  • The addition of white miso provides a unique salty-umami kick that balances the sweetness of the sugar.
  • It requires only a handful of ingredients and about 10 minutes of active cooking time.
  • It is a versatile pantry staple that can be stored for up to two weeks.
02 -
  • Keep a close eye on the sugar as it caramelizes, as it can go from amber to burnt very quickly.
  • Always stand back when adding cream to hot sugar to avoid steam burns from the vigorous bubbling.
  • If the sauce becomes too thick in the fridge, rewarm it gently in the microwave or on the stovetop to restore its silky texture.
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