I Wanna Eat: Miso Caramel | Easy Homemade Caramel Sauce

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a similar texture with a dairy-free option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Measure out 1 and 1/4 cups of white sugar (about 250 grams).

Measure out 1/3 cup of glucose syrup.

Set the glucose syrup aside for later.

Measure out 55 grams of unsalted butter and set aside.

Measure out 1 cup of heavy whipping cream (about 250 milliliters).

Measure out 2 tablespoons of miso (about 35 grams).

Add the sugar and glucose syrup to a thick-bottomed pan and turn the heat to medium-high.

While the syrup heats up, warm the heavy cream in another pan without boiling it.

Stir the caramel mixture as it heats to avoid burning, watching it change from white to golden brown.

Once the caramel reaches a deep amber color, lower the heat and carefully add the hot cream, stirring vigorously to incorporate.

Add the cubed butter to the caramel and stir until it disappears, noting that the caramel will thicken.

Add the miso to the caramel, breaking up any lumps and whisking until smooth and fully incorporated.

Let the miso caramel cool for a few minutes before transferring it to another container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens