Description
This silky miso caramel sauce combines classic sweet caramel with a salty, umami twist from white miso paste. It’s quick, easy, and perfect for drizzling over ice cream, brownies, pancakes, or gifting to friends.
Ingredients
Scale
- 1 cup granulated sugar (200g)
- 1/4 cup water (60ml)
- 1/2 cup heavy cream, room temperature (120ml)
- 4 tablespoons unsalted butter, cut into pieces (56g)
- 2 tablespoons white miso paste (shiro miso, 30g)
- 1 teaspoon vanilla extract (5ml)
- Flaky sea salt (optional, for topping)
Instructions
- Prep all ingredients before starting. Mix the miso paste and vanilla extract together in a small bowl until smooth. Let cream and butter sit at room temperature for 10-15 minutes.
- In a medium heavy-bottomed saucepan, combine granulated sugar and water. Swirl gently to moisten all the sugar (do not stir). Set over medium heat.
- Allow the sugar to dissolve and bubble gently for about 3-5 minutes without stirring.
- Increase heat to medium-high. Let the mixture simmer until it turns a deep golden amber, about 5-7 minutes, swirling the pan occasionally for even coloring.
- Remove the pan from heat. Slowly pour in the heavy cream while whisking constantly. The mixture will bubble and steam.
- If the caramel seizes or gets lumpy, return to low heat and whisk gently until smooth.
- Add the unsalted butter and the miso-vanilla mixture. Whisk until everything is silky and completely blended.
- If the sauce seems thin, simmer gently for 1-2 minutes to thicken.
- Taste and add a pinch of flaky sea salt if desired.
- Pour the sauce into a glass jar or container. Let cool to room temperature before sealing. The sauce thickens as it cools but remains pourable.
- To serve warm, microwave for 10-15 seconds or gently reheat on the stove.
Notes
Use room temperature cream and butter to prevent the caramel from seizing. White miso is best for a subtle umami flavor; avoid red miso. For dairy-free, substitute coconut cream and vegan butter. The sauce thickens as it cools but remains pourable. Store in the fridge for up to 2 weeks or freeze for up to 2 months. If the sauce separates after chilling, whisk or stir gently while reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 16
- Sodium: 200
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 17
- Protein: 1
Keywords: miso caramel, caramel sauce, sweet and salty, umami dessert, ice cream topping, homemade caramel, miso dessert, easy caramel sauce