Miso Caramel Sweet Sauce (Print Version)

Umami caramel blend with white miso adds depth for drizzling and dipping fruits.

# What You’ll 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, cubed
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 the 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. Monitor 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.
07 - Transfer to an airtight container and refrigerate for up to 2 weeks. Rewarm gently before serving.

# Additional Tips::

01 -
  • Quick preparation that yields gourmet results
  • Perfect balance of sweet and savory flavors
  • Versatile topping for countless desserts
  • Stores well for convenient use over two weeks
  • Impressive flavor profile that will surprise and delight guests
02 -
  • Use a light-colored saucepan when making caramel so you can easily monitor the color development
  • For the best flavor, use high-quality white miso paste from an Asian grocery store
  • Keep a pastry brush dipped in water handy to wash down any sugar crystals that form on the sides of the pan
  • If your sauce separates when reheating, whisk vigorously to re-emulsify
  • For gift-giving, transfer to small decorative jars with a handwritten label
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