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A spoonful of miso caramel drizzling into a pan.
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Miso Caramel Recipe

Miso caramel sauce blends buttery-sweet caramel with nutty, umami richness – like salted caramel, but deeper, warmer, and more complex.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert, Filling, Sauce
Cuisine: American
Servings: 1 cup
Author: Trang Doan

Equipment

  • Stainless steel pan

Ingredients

  • ¾ cup granulated sugar 150 g
  • 2 tablespoon corn syrup 40 g
  • 2 tablespoon water 30 g
  • 1 ½ tablespoon white miso paste 25 g, see note on sodium level
  • ¼ cup heavy whipping cream 60 g
  • 2 oz unsalted butter 57 g
  • ½ teaspoon vanilla

Instructions

  • Caramelize the sugar - Add granulated sugar, corn syrup and water to a heavy bottom stainless steel pan. Heat the mixture over medium heat without stirring. You can swirl the pan occasionally to ensure all the sugar melts and heats evenly. When the liquid turns amber, take it off the heat. This could take around 10-15 minutes, more or less, depending on the strength of your burner.
    ¾ cup granulated sugar, 2 tablespoon corn syrup, 2 tablespoon water
    Sugar is caramelized in a stainless steel sauce pan for caramel sauce.
  • Blend miso with cream - While the sugar is caramelizing, mix together cream and miso in a small bowl. Use a small spatula to press the miso into the side of the bowl to incorporate it into the liquid completely.
    1 ½ tablespoon white miso paste, ¼ cup heavy whipping cream
    Blending miso paste with heavy cream with a small spatula.
  • Add the butter - Once you take the caramel off the heat, immediately add the butter and stir to dissolve. The mixture will bubble rapidly as the butter melts and combines with the caramel. Keep whisking until smooth.
    2 oz unsalted butter
    Caramel bubbles rapidly as butter is added.
  • Add the miso cream mixture - Now add the miso cream mixture and whisk to combine. The mixture will bubble rapidly again as the cream is mixed with the hot caramel. Just keep whisking until smooth.
    Whisk in the miso and cream to make miso caramel sauce.
  • Add vanilla - Finally, stir in the vanilla.
    ½ teaspoon vanilla
  • Cool - Transfer warm caramel to a heat proof jar for storage and allow it to cool. Caramel will thicken further as it cools.
    Transferring miso caramel sauce into a glass jar.

Notes

  • Choose low sodium miso paste: I used Marukome premium white miso paste which has 290 mg of sodium per tablespoon. Adjust the amount of miso as needed to keep the total sodium from miso paste to just under 500 mg if you’re using a different miso paste.
  • Storage: store your miso caramel in the refrigerator for up to 1 month and in the freezer for up to 3 months.
  • Warm before using: caramel thickens as it cools so warm it up in the microwave in short bursts, stir in between, until you get the desired consistency before using.
  • Larger batch: you should be able to double this recipe and make it in a larger pan. 

Nutrition

Serving: 368g | Calories: 1367kcal | Carbohydrates: 192g | Protein: 5g | Fat: 70g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 189mg | Sodium: 1004mg | Potassium: 130mg | Fiber: 1g | Sugar: 187g | Vitamin A: 2314IU | Vitamin C: 0.4mg | Calcium: 76mg | Iron: 1mg
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