This Community Recipe was uploaded by the user FlorenceYun.
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Miso caramel is somewhat like salted caramel, whereby the saltiness of the miso is perfectly balanced out by the sweetness of the caramel. You can make jars of this stuff and keep them for use on cakes, pancakes, waffles, brioche, icecream... the possibilities are endless.
- 80 g Butter
- 240 g Whipping cream
- 2 tbsp White miso
- 1 Vanilla pod
- 200 g Caster sugar
~ Allow the butter to come to room temperature.
~ Gently heat the cream in a saucepan.
~ In a clean saucepan, melt 1/3 of the sugar on low heat until it caramalises. Gradually add more sugar as it melts, shaking the pan occasionally.
~ When all the sugar is in the pan, use a heat proof spatula or wooden spoon to work in any unmelted sugar. (Do not over stir)
~ Once you've achieved the desired colour of the caramel, take it off the heat. I prefer a darker caramel but be careful not to burn it. Pour in the heated cream slowly and in gradual inclusions while stirring (the mixture will bubble violently if you add it all in one go).
~ It is normal if the mixture seizes and forms clumps of caramel. Heat the caramel again and stir until all the lumps dissolve.
~ Take the pan off the heat and add the room temperature softened butter in small pieces, together with the miso. Stir until it is smooth, glossy and homogenous.
Store And Serve
~ Store in glass jars. Gently rewarm in microwave or over the stove for a more "drizzable" consistency.
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