Four-Ingredient Miso Caramel Sauce

Miso Caramel

This homemade miso recipe is the definition of salty and sweet! Making caramel at home is surprisingly easy, and miso adds a funky, umami, salty note that surprisingly goes super well with the sweetness of the caramelized sugar. If you love salted caramel, this miso caramel sauce will be the apple of your eye — and also delicious on an apple. 

Miso Caramel

The inspiration behind this homemade miso caramel

If you’ve been reading my blog, you know that I love adding in weird flavors and unexpected ingredients into desserts. I was making sundaes at home and thought, instead of regular old caramel, or even salted caramel, what about MISO?!

how to make miso caramel yourself

Place sugar and water in a 2-quart saucepan, and stir together to dissolve the sugar. Bring this mixture to a boil.

While the water/sugar is boiling, stir together the remaining water and miso so the paste loosens up a bit.

Watch the sugar/water mixture and note when it starts to turn light brown and start to smell like the sugar is toasting.

When it starts to look like a caramel color, remove from heat, about 5 minutes. Pour the cream in – it will bubble up.

Stir to combine and whisk the loosened miso mixture in.

Last, allow it to cool down and pour into a storage container (such as a glass jar).

Miso Caramel

Four-Ingredient Miso Caramel Sauce

Mimi Newman
Caramel with salty, umami miso notes
5 from 1 vote
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Dessert
Cuisine American, Caramel, Japanese, japanese fusion, miso caramel
Servings 1 cup of caramel

Ingredients
  

  • 2/3 cup sugar
  • 1/4 cup water and 2 tbsp of water separated
  • 1 cup heavy cream
  • 2 tbsp white miso paste

Instructions
 

  • Place sugar and water in a 2-quart saucepan, and stir together to dissolve the sugar.
  • Heat the mixture over medium-high heat and bring it to boil. While the water/sugar is boiling, stir together the remaining water and miso so the paste loosens up a bit.
  • Watch the sugar/water mixture and note when it starts to turn light brown and start to smell like the sugar is toasting. When it starts to look like a caramel color, remove from heat, about 5 minutes.
  • Pour the cream in – it will bubble up. Stir to combine and whisk the loosened miso mixture in.
  • Allow it to cool down and pour into a storage container (such as a glass jar).
Keyword american, Caramel, japanese, japanese fusion, miso caramel
Tried this recipe?Let us know how it was!