Miso Caramel

Rachel Tepper Paley
July 28, 2014

Photo credit: Food52

Remember when we told you to cook with more miso? That means dessert, too.

Steer clear of über-salty varieties and opt for white or saikyo miso, a mild and subtly sweet miso that hails from the southern Japanese city of Kyoto. Its low salt content is thanks to a short fermentation of just three weeks. (By comparison, super-salty akamiso ferments for up to three years!) You can order it online here or at Japanese specialty stores.

White miso shines in this Food52 twist on salted caramel. Start by melting sugar until it’s a deep golden brown, then slowly whisk in heavy cream. As a final flourish, stir in a couple tablespoons of miso for that umami boom. We like the sauce spooned over a few scoops of rich vanilla ice cream, or even on a slice of apple pie.

Miso Caramel
From Food52
Makes 1 pint

3/4 cups granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons white miso

In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.

Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator.

Remelt the sauce by putting some in a ramekin and microwaving it on high for 30 second intervals until hot and liquid-y. Serve over ice cream, pound cake, or just eat it cold out of the jar with a spoon.