Why add the butter before the cream?

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.

Can you freeze caramel sauce?

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.

Can I make miso caramel dairy free or vegan?

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.

Miso Caramel Sauce - Okonomi Kitchen

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

Units

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

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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