Miso Caramel Sauce

• •1 cup Granulated Sugar
• •1 cup Water
• •1 cup Heavy Cream
• •4 tablespoons Unsalted Butter
• •2 tablespoons White Miso Paste (Shiro Miso)
• •1 teaspoon Vanilla Extract
• •Pinch optional Sea Salt

Instructions

1. 1

   In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently just to moisten the sugar.

2. 2

   Place the saucepan over medium heat. Cook without stirring, occasionally swirling the pan gently, until the sugar dissolves and the syrup turns a rich amber color. This usually takes about 8-12 minutes. Do not let it burn.

3. 3

   While the sugar is caramelizing, gently warm the heavy cream in a separate small saucepan or microwave until it's hot but not boiling. This prevents the caramel from seizing when added.

4. 4

   Once the caramel reaches the desired amber color, immediately remove the pan from the heat. Carefully and slowly pour the warm heavy cream into the hot caramel while whisking continuously. Be very cautious as the mixture will bubble up vigorously.

5. 5

   Add the unsalted butter, cut into pieces, to the caramel mixture. Whisk until the butter is fully melted and incorporated, and the sauce is smooth.

6. 6

   Add the white miso paste and vanilla extract. Whisk vigorously until the miso is fully dissolved and the sauce is uniform. Taste and add a pinch of sea salt if you feel it needs more balance (shiro miso is generally mild, but personal preference varies).

7. 7

   Allow the Miso Caramel Sauce to cool completely in the saucepan. As it cools, it will thicken. Once cooled, transfer the sauce to an airtight jar or container.

Chef's Tips

• 💡**Use a Heavy-Bottomed Pan:** This helps distribute heat evenly and prevents the sugar from burning in spots.
• 💡**Don't Stir the Caramel:** Once the sugar and water are combined, avoid stirring while it cooks. Swirl the pan occasionally instead to prevent crystallization.
• 💡**Warm the Cream:** Warming the cream beforehand is crucial. Adding cold cream to hot caramel can cause the mixture to seize and become lumpy.
• 💡**Adjust Miso to Taste:** Shiro miso is recommended for its mild, slightly sweet flavor. If you prefer a stronger umami punch, you can slightly increase the amount or use a darker miso, but taste as you go.
• 💡**Storage:** The Miso Caramel Sauce can be stored in an airtight container in the refrigerator for up to 2-3 weeks. Reheat gently in a microwave or small saucepan over low heat, stirring until smooth, before serving.