Miso Caramel
Ingredients
- 3/4 cups granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons white miso
Method
- In a heavy saucepan set over medium-high heat, stir together sugar and
water. Without additional stirring, bring mixture to a boil. Use a wet
pastry brush to wash down any sugar crystals that form on the sides of
the pan. When sugar becomes a deep golden brown and wisps of smoke just
start to form, remove pan from heat.
- Once off the heat, carefully pour in the cream, which will cause
the caramel to bubble. Stir to combine. If the caramel seizes up and
hardens with the addition of the cold cream, then put the pan back over
low heat and stir until the caramel is liquid again. Whisk in the miso.
Allow to cool slightly before pouring into a lidded container. Store in
the refrigerator.
-
Remelt the sauce by putting some in a ramekin and microwaving it on
high for 30 second intervals until hot and liquid-y. Serve over ice
cream, pound cake, or just eat it cold out of the jar with a spoon.
