Miso Caramel Sweet-Savory Drizzle (Printer View)

Umami-rich caramel flavored with white miso, ideal for sweet-savory drizzling or dipping.

# Components:

→ 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

# Method:

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 (about 7-9 minutes). Watch closely to avoid 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 - Store in an airtight container in the refrigerator for up to 2 weeks. Rewarm gently before serving.

# Expert Advice:

01 -
  • It tastes like a secret conversation between sweet and salty, with an umami depth that makes people ask what your ingredient is.
  • Fifteen minutes and you've got restaurant-quality sauce that transforms ice cream, fruit, or even just a spoon into something special.
02 -
  • If your caramel seizes or becomes grainy, it's because sugar crystals formed during cooking—this is why room temperature cream is non-negotiable and stirring during cooking is forbidden.
  • White miso paste can separate slightly from the caramel if stored cold, but a gentle stir or brief warm-up brings it back together beautifully.
03 -
  • Keep your eyes on the caramel during those final moments of cooking—the difference between perfect deep amber and burnt happens in seconds, so stay near the stove.
  • If you love even more umami depth, whisk in a tiny pinch of fleur de sel instead of regular sea salt, or try a touch of white miso whisked into the cream before adding it.
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