If you love miso, miso caramel is the perfect recipe for you. Miso caramel sauce is ready in mere minutes and is so rich and delicious. The perfect topping for vanilla ice cream.
Caramel is my favorite topping for ice cream but I had grown tired of the classic dark caramel sauce or salted caramel sauce. I had miso paste in my fridge and realized, it was time to put this white miso to the test and make some miso caramel. It is now my favorite caramel and is the perfect balance of sweetness and umami flavor. This sauce pairs beautifully with ice cream or with my custard apple tart.
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What is miso paste?
Miso paste is a traditional Japanese fermented paste condiment and seasoning made from fermented soybeans. It is a thick, savory paste with a salty and umami-rich flavor. Miso paste is a staple ingredient in Japanese cuisine and is also used in various other Asian and fusion dishes.
The process of making miso paste involves fermenting soybeans (or other grains) with salt and a specific type of fungus called Aspergillus oryzae, also known as koji. The mixture is left to ferment for an extended period, which can range from a few months to several years, depending on the desired flavor and type of miso being produced. This fermentation process not only preserves the soybeans or grains but also develops the complex flavors and aromas associated with miso.
Miso paste comes in different varieties, each with its own flavor profile and color, ranging from light yellow to dark brown. The three most common types of miso are:
White Miso (Shiro Miso): This is the mildest and sweetest type of miso, made from fermented soybeans and rice or barley. It has a light yellow color and is often used in soups, salad dressings, and marinades.
Red Miso (Aka Miso): Red miso is fermented for a longer period, giving it a deeper, richer flavor and a dark brown or reddish hue. It has a stronger, more intense umami taste and is typically used in hearty soups, stews, and braised dishes.
Yellow Miso (Awase Miso): Yellow miso is a versatile option made by blending white and red miso. It offers a balanced flavor profile with moderate sweetness and umami. It's commonly used in a wide range of dishes, such as miso soup, glazes, and marinades.
Miso paste is not only a flavor enhancer but also a source of nutrients, including protein, vitamins, and minerals. It is known for its probiotic properties due to the fermentation process, which promotes the growth of beneficial bacteria. Miso is a key ingredient in Japanese cuisine, used in dishes like miso soup, miso ramen, and as a seasoning in sauces and marinades. It has also gained popularity in various global cuisines for its unique flavor and versatility.
Why should you make this miso caramel sauce?
This sauce has the sweetness of the caramel but with notes of umami from the addition of miso. The hint of miso comes through the caramel making it the best topping. When it comes off the heat, it has a pourable consistency making it great for vanilla ice cream, apple pie, or the perfect topping to a pound cake.
Equipment for this miso caramel recipe?
Heavy saucepan
Pastry brush
Ingredients for miso caramel:
It is such simple ingredients!
Heavy cream: This is what gives the richness to the caramel sauce
White Caster Sugar: sugar is the base of a caramel sauce along with water
Miso paste: miso paste is available at most grocery stores, if not it will be at local Asian grocery stores or online
Water: This is central to our caramel along with sugar
How to make this miso caramel sauce:
Place the granulated sugar: and water into the saucepan and place on a medium heat. Stir the water and sugar together until the sugar appears to have "dissolved". It is key when you are making caramel not to stir after this point. Caramel comes together on its own and becomes a beautiful deep golden brown. Sugar crystals can appear and ruin the caramel if you have additional stirring.
Bring it to a boil: While the mixture comes to a boil and turns golden brown, use a wet pastry brush to brush any sugar down from the sides of the pot.
When it turns golden brown: or begins to have wisps of smoke, remove from the heat and pour in the cream. This will cause the caramel to bubble and that is okay! Stir while it does this. If the caramel seizes and hardens, return to the heat for a few minutes while you stir until it becomes liquid again.
Add the miso paste: and whisk
*the addition of the cold cream to the warm sauce can cause it to harden but remember not to panic! Just look to the last step.
How to store miso caramel ?
Storing your homemade caramel sauce is easy! Store in an airtight container in the refrigerator for up to 1 month. If you want it to loosen up before you use it, place a bit in a small saucepan on low heat for a few minutes.
Tips and Tricks:
Even though there are different types of miso, be sure to use white miso for this caramel mixture.
Remember that the traditional caramel color comes from allowing the caramel to really come together on the stove top at the right temperature.
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Laura
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Easy Miso Caramel Sauce Recipe: How to Make Miso Caramel
- Total Time: 15 minutes
Description
If you love miso and love using it in a myriad a ways, then miso caramel is the perfect recipe for you. Miso caramel sauce is ready in mere minutes and is so rich and delicious. The perfect topping for vanilla ice cream.
Ingredients
- ¾ cup Sugar
- ¼ cup Water
- ½ cup Heavy Cream
- 2 tbsp Miso Paste (White Miso)
Instructions
- Place the granulated sugar: and water into the saucepan and place on a medium heat. Stir the water and sugar together until the sugar appears to have “dissolved”. It is key when you are making caramel not to stir after this point. Caramel comes together on its own and becomes a beautiful deep golden brown. Sugar crystals can appear and ruin the caramel if you have additional stirring.
- Bring it to a boil: While the mixture comes to a boil and turns golden brown, use a wet pastry brush to brush any sugar down from the sides of the pot.
- When it turns golden brown: or begins to have wisps of smoke, remove from the heat and pour in the cream. This will cause the caramel to bubble and that is okay! Stir while it does this. If the caramel seizes and hardens, return to the heat for a few minutes while you stir until it becomes liquid again.
- Add the miso paste: and whisk. Pour out of the pot into your storing vessel or use immediately.
Notes
*the addition of the cold cream to the warm sauce can cause it to harden but remember not to panic! Just look to the last step.
- Cook Time: 15 minutes
- Category: Dessert, Sauce, Sauces
- Cuisine: Asian
Nutrition
- Calories: 1049
- Sugar: 155
- Sodium: 1305
- Fat: 45
- Saturated Fat: 28
- Carbohydrates: 161
- Fiber: 2
- Protein: 8
- Cholesterol: 134
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