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
Notes
*1 Miso paste can be purchased from Japanese/Asian grocery stores. Choose the one that does not have dashi already included. If you need homemade miso recipe, see my miso post. *2 Deeper saucepan is a wise and safe choice as the caramel may explode and spit hot caramel on to you. *3 Be patient, stirring causes the sugar to crystallize. *4 It will keep about 2 weeks in the fridge, you can also freeze them too. See above post.