Silky, salty-sweet caramel with a deep, savoury twist from miso. It’s the one that took off on my Instagram, and once you taste it, you’ll see why.
Makes: about 1 cup
Time: 20 minutes
Ingredients
1 cup thickened cream
2 tbsp miso paste
1 tbsp water
¾ cup white sugar
¼ cup water
Method
Heat the cream in a small saucepan until it’s just about to boil, then set it aside.
In a small bowl, loosen the miso with 1 tablespoon of water until smooth.
Put the sugar and ¼ cup of water in a heavy-based saucepan over medium heat. Stir until the sugar dissolves.
Then stop stirring. Leave it alone and watch it closely until it turns a beautiful deep golden colour.
Turn the heat down and slowly, slowly pour in the warm cream. It will foam up a lot, so take care.
Stir in the miso until the caramel is smooth and silky.
Pour into a clean jar, cool, and keep in the fridge for up to two weeks.
My tip
Once the sugar has dissolved, don’t stir. Stirring can make the caramel go grainy. Just swirl the pan gently if it’s colouring unevenly, and watch it closely, because it can go from golden to burnt very quickly.
How I use it
Miso caramel is wonderful drizzled over ice cream or poached fruit, and it makes the most incredible brownies, which you’ll find in my Kitchen Staples book.
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