Miso Caramel Sauce
Homemade caramel with heavy cream and miso
- Yield: 1-1/4 cups 1x
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 2 TBL unsalted butter – room temp
- 1/2 cup heavy cream – room temp
- 1 TBL light miso paste – room temp
Instructions
- Fill a small bowl with ice water
- Spread the sugar evenly over the bottom of a 10″ heavy saucepan, then add 1/4 cup of water to the sugar and wait until it is saturated evenly and there is no dry sugar left
- Heat on medium high and stir gently until sugar is dissolved, then use a pastry brush dipped in the ice water to wash down the sides of the pan to remove any sugar crystals
- Gently boil the sugar mixture without stirring. You may gently swirl the pan occasionally (once per minute). Continue until the water has boiled off and the sugar caramelizes and turns golden brown – about 7-8 minutes.
- Immediately remove from heat to avoid burning the caramel. It will continue to cook.
- Cool for 2 minutes. Whisk in the butter, then the cream, and finally the miso paste and whisk vigorously until it is completely smooth
- Transfer to a bowl, cover and chill until ready to use.
Notes
Warning! Excess agitation causes sugar to re-crystallize. Don’t stir it and always wash down the sides of the pan or your caramel might turn to concrete when it cools!
Warning! Do not overcook, because caramel will go from perfect to burnt in seconds.
Find it online: https://www.cooksavorcelebrate.com/togarashi-cheesecake/