I am so excited about today’s recipe! This Miso Caramel Sauce is so yummy!
For those of you who don’t know it, miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. It is quite salty and I personally love the depth it adds to many dishes.
However, I only just recently started to experiment using it in sweet recipes. And I must admit that I have been amazed. It does work a bit like adding salt to sweets in the sense that it brings out the sweetness of your dish. However, it also adds another layer to the resulting flavour. It’s too hard to explain. I think the best thing would be to just try it on your own, what do you say??
This silky Miso Caramel Sauce can be used to top up your favourite ice cream, or cake, or whatever else you like. You can even eat it off the spoon, it is that good! However, come back next Monday to see what I have done with it!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Miso Caramel Sauce
- 130 gms – ¾ cup granulated sugar
- 60 ml – ¼ cup water
- 240 ml – 1 cup heavy cream
- 2 tbsp white miso
Dilute the miso paste with 2 tablespoons of water and sieve it to remove any lumps. Keep aside.
Mix the granulated sugar and water in a pot. Bring to a boil without stirring.
When golden brown, remove from the fire and add the cream. Whisk well. Careful as it will make lots of bubbles!
Put back on the fire and add the miso. Whisk and cook until it slightly thickens.
Transfer to a glass jar, let it cool down, and store in the fridge.
Don’t forget to PIN this Miso Caramel Sauce!
[…] is a very simple vanilla flavoured cheesecake. What makes it special is the final drizzle of Miso Caramel Sauce that goes really really well with it. It turns it into something special, very elegant, and […]