This miso caramel sauce combines the deep umami flavor of miso with the rich sweetness of caramel, creating a unique sauce that elevates your desserts to the next level. Perfect for drizzling over ice cream, cakes, or even savory dishes, this easy recipe blends just a few ingredients for a deliciously distinctive flavor. Try this miso caramel to add a sophisticated flair to your favorite treats!
I love adding miso to desserts and will add it at every opptotnity to do so. Ie. miso caramel cookies, miso cream cheese frosting, miso cinnamon kabnocha pound cake, burnt miso brown butter banana bread, miso honey butter toast, miso basque cheesecake … 🙂. I’ve been making this miso caramel sauce for years now and make it a ton, especially as the weather gets cooler and we get into more cozy baking recipes. I realized I haven’t shared my recipe for miso caramel sauce on the blog yet so here it is, just in time for the holiday season!!
Table of Contents
What is miso caramel?
Miso caramel is a unique sauce that combines traditional caramel with miso, a fermented soybean paste commonly used in Japanese cuisine. The sweetness of the caramel is balanced by the savory, umami-rich flavor of miso, resulting in a complex and delicious sauce.
Miso Caramel Ingredients
All you need are 4 ingredients to make this delicious salted miso caramel:
- Sugar: The primary sweetener that caramelizes to create a rich, amber base for the sauce.
- Unsalted Butter: Adds creaminess and a rich flavor, helping to achieve a smooth texture in the caramel.
- Heavy Cream: Provides a luscious, velvety consistency to the caramel and balances the sweetness.
- Corn Syrup or Honey: Helps prevent crystallization of the sugar, ensuring a smooth and stable caramel sauce.
- Miso Paste: The star ingredient that adds a unique umami flavor. For this recipe, white miso (shiro miso) or Saikyo miso (a sweeter, milder variant) is recommended. Both will contribute a delicate sweetness and enhance the overall flavor profile of the caramel.
How to Make Miso Caramel
Making homemade caramel sauce is really easy to do! Just be sure to keep an eye on it during the entire process to make sure it doesn’t burn.
- Combine Miso and Heavy Cream: Heat the cream until warm and then whisk in the miso until there are no more chunks of miso.
- Combine Sugar and Corn Syrup: In a medium saucepan, mix sugar and corn syrup (or honey) over medium heat.
- Cook Until Amber: Allow the mixture to melt without stirring, swirling occasionally, until it turns a deep amber color.
- Add Butter: Carefully add unsalted butter and stir until fully melted and combined.
- Incorporate Cream: Slowly pour in room temperature or slightly warmed heavy cream while stirring; expect bubbling.
- Cool and Store: Let the caramel cool slightly before transferring to a jar or airtight container.
How to Make Brown Butter Miso Caramel
If you want a bit of warmth, toasty and nutty notes to the caramel, add brown butter! Simply make some brown butter ahead of time and replace the amount of butter 1:1.
Tips for Making Caramel
- Use a Heavy-Bottomed Saucepan: A heavy-bottomed saucepan helps distribute heat evenly, reducing the risk of hot spots that can cause the sugar to burn or crystallize.
- Monitor the Temperature: Use a candy thermometer to keep track of the sugar’s temperature, aiming for a deep amber color (around 170-175°C or 340-350°F) for optimal flavor without burning.
- Add Cream Gradually: When incorporating preheated heavy cream, remove the saucepan from heat and add the cream slowly, a little at a time, as the mixture will bubble vigorously. Be careful to avoid splashes that could burn you, ensuring a smooth, emulsified caramel sauce.
Serving Suggestions
There are so many ways to serve and enjoy this miso caramel. Because it isn’t too sweet, it can be used in savory applications as well! Here are some suggestions:
- Drizzle Over Ice Cream: Use it as a decadent topping for vanilla, matcha, or sesame ice cream to add a rich, savory-sweet flavor.
- Pancakes or Waffles: Pour miso caramel over fluffy oat flour pancakes or oat flour waffles for a decadent breakfast or dessert.
- Fruit Dip: Serve it as a dip for fresh fruits like apples, pears, or bananas, providing a delightful contrast of flavors.
- Dessert Topping: Drizzle over cookies, cakes, brownies, or cheesecakes! I love drizzling it over basque cheesecake.
- Savory Dishes: Use it as a glaze for roasted vegetables or meats, such as chicken or pork, adding a unique umami touch.
- Chia Pudding: Swirl into chia pudding for a sweet and savory twist. Try it with this whipped chia pudding recipe!
- Granola or Oatmeal: Drizzle over granola or oatmeal for an added layer of flavor. I sometimes add it to my bircher museli overnight oats for a dessert-y breakfast.
How to Store Caramel Sauce
To store miso caramel, allow it to cool to room temperature before transferring it to an airtight container or jar. Store the caramel in the refrigerator for up to two weeks. When you’re ready to use it, gently reheat the caramel in the microwave or on the stovetop over low heat, stirring until smooth. Avoid overheating to prevent separation or burning.
FAQ
Previously, I’ve always added the cream before the butter but since switching I’ve found that adding the butter first allows it to fully incorporate into the caramel easier, ensuring a rich and creamy consistency, while also helping to stabilize the mixture when cream is added.
Yes, to freeze caramel, allow it to cool completely and then transfer it to an airtight container, leaving some space at the top for expansion. It can be stored in the freezer for up to three months. When you’re ready to use it, thaw the caramel in the refrigerator overnight, then gently reheat it on the stovetop or in the microwave, stirring until smooth.
Yes! I always make my caramel sauces with non-dairy ingredients. Simply swap the heavy cream for dairy-free heavy cream and use plant-based butter instead of regular butter. It works just as well as dairy cream and butter! Just be sure to choose a dairy-free heavy cream and plant-based butter that you enjoy the taste of, as the sauce will take on those flavors.
Enjoy!! If you make this Miso Caramel Sauce recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Miso Caramel
- Total Time: 20 minutes
- Yield: 1 cup
- Diet: Vegetarian
Description
This miso caramel sauce combines the deep umami flavor of miso with the rich sweetness of caramel, creating a unique sauce that elevates your desserts to the next level. Perfect for drizzling over ice cream, cakes, or even savory dishes, this easy recipe blends just a few ingredients for a deliciously distinctive flavor.
Ingredients
- 3/4 cup (185 ml) heavy cream
- 2 tbsp (40 g) saikyo or white miso
- 1 cup (210 g) granulated white sugar
- 1 tbsp corn syrup (optional)
- 5 tbsp (75 g) unsalted butter, softened or cooled brown butter
Instructions
- Make the miso cream: Warm the cream in the microwave for 20-30 seconds or until around 30-40°C or 86-104°F. Whisk in the miso paste and set aside.
- Combine Sugar and Corn Syrup: In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir to combine.
- Cook the Sugar: Allow the mixture to cook without stirring, swirling the pan occasionally for even cooking. Continue to cook until the sugar turns a deep amber color.
- Add Butter: Once the sugar reaches the desired color, carefully add the butter to the pan. Stir continuously until the butter is fully melted and incorporated.
- Incorporate Cream: Slowly pour in the room temperature or slightly warmed heavy cream while stirring. Be cautious, as the mixture will bubble vigorously. Continue to stir until the caramel is smooth and well combined.
- Cool and Store: Allow the caramel to cool slightly before transferring it to a jar or airtight container. The sauce will thicken as it cools.
- Serve: Drizzle over desserts like ice cream, cakes, or pancakes, or use as a glaze for savory dishes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stove top
- Cuisine: Japanese, American
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Great recipe, nice and straightforward to follow. I strained the warmed cream/miso paste mixture before adding to the caramel as I wanted a very smooth sauce, which worked perfectly. It turned out a wonderful thickness, and was a beautiful glossy topping on a chocolate mousse cake 🎂👌 I’ll make it again to gift! Thanks for the recipe x
First time making miso caramel! It adds so much umami and distinct flavour profile to a regular caramel. Pretty easy recipe to follow!