If you’re a fan of salted caramel then you’ll love this miso caramel recipe. The miso adds that subtle touch of saltiness and an added unique “umami” element for an elevated depth of flavour. It’s easy and quick to make and will pair perfectly with any dessert from simple vanilla ice cream to rich fudge brownies.
Table of contents
What is Miso Caramel?
Miso caramel is somewhat similar to salted caramel, the saltiness is added from Miso paste instead of salt. If you are a big fan of salted caramel, then I suspect that you will love this miso caramel recipe because the miso adds not only a salty element but also umami known as the “fifth flavour”. This will add a greater depth of flavour than any caramel you have tried before!
What Do I Need to Make This Caramel Recipe?
You only need to gather 4 ingredients.
Sugar – granule sugar or caster sugar make a good caramel sauce. Water – Some caramel recipes do not call for water however, it helps the sugar caramelise evenly. Heavy Cream – cream is called differently in different countries. I used pure cream that contains 1.4oz (39g) fat in Australia which is equivalent to heavy cream or whipping cream in the USA. Miso – There are many different types of miso and classified by colour, ingredients, and taste. We want to add saltiness to this caramel recipe, so any miso is good to use except sweet eating miso. I used my homemade miso paste. If you would like to make your own miso, check the recipe in my Miso post. It takes time for the miso to ferment, but definitely worth the effort. Miso paste is available from Japanese or Asian grocery stores or check out my Amazon shop.
How to make Miso Caramel?
I will explain in detail in the recipe card below, but this is generally the process of the miso caramel recipe. In a small saucepan, place sugar and water. You can stir with a wooden spatula at this point to help the water dissolve the sugar a little bit. Start to heat the sugar and water mixture in the saucepan over medium heat. Wait patiently for the sugar to start to bubble and brown. Once the sugar colour has changed to brown, do not take your eye off the saucepan because we don’t want it to burn. Take the saucepan off the heat and add pre-heated cream into the saucepan a little bit at a time. Then add the prepared miso paste, stirring into the caramel. Put the saucepan back on to low heat for about a minute.
Tips & Tricks For the Caramel Recipe
- Do not stir the sugar mixture, it will cause the sugar to crystallize and will not make smooth caramel.
- Once the sugar colour starts to change into brown, do not take your eye off the saucepan.
- Remove the saucepan from the heat and add preheated whipping cream. Add a little bit at a time as it may explode. Be careful not to burn yourself.
What to Serve With?
How to Store it?
It will store about 2 weeks in the fridge but you can also freeze miso caramel. Freeze miso caramel in an ice cube tray and once it freezes, take them out of the tray, place them in a ziplock bag and keep them in the freezer. It will keep a month in the freezer.
Miso Caramel Related Recipes
A: As I mentioned in the Japanese food substitute post, there is not any condiment that can replace Miso. Miso is a unique fermented condiment.
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- 3/4 cup sugar (150g sugar)
- 1/4 cup water (60ml)
- 1 cup cream (240ml)
- 2 tbsp miso paste *1
- Loosen miso with 2 tbs of water (not listed in the ingredients list above) and strain using a sieve. Set aside.
- Heat the cream till just before reaching boiling point. Turn the heat off.
- Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar. *2
- Heat the mixture over medium heat and bring it to boil without further stirring. *3
- When the sugar mixture becomes golden brown, remove the pan from the heat.
- Pour the pre heated cream in carefully and a little amount at a time, as the caramel will bubble.
- Stir to combine and whisk the loosened miso mixture in.
- Put the saucepan back on low heat and simmer for a minute.
- Allow it to cool down and pour into a storage container (such as a glass jar).
- Store it in the fridge. *4
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