Miso Salted Caramel Sauce

We love ours with Japanese fluffy pancakes, but this versatile sauce can be paired with many desserts or even savoury dishes.

  • Drizzle it over your favourite ice cream for an instant dessert.
  • Stir a spoonful into hot chocolate or pour over whipped cream with marshmallows.
  • Mix it into a marinade for BBQ meat for a seriously good sweet-savoury glaze.
  • Serve it as a dipping sauce for fresh fruit, like sliced peaches or strawberries.
  • Spread it on toast or crostini and top with goat cheese.

Ingredients

  • 200g caster sugar
  • 50g cold butter, cubed
  • 150ml double cream
  • 1 tbsp white miso

Method

  1. Put the sugar in a heavy bottomed saucepan, and leave on a medium heat. Wait.
  2. It can take close to ten minutes, but your sugar will start to feel heavy and begin to look slightly ‘wet’ (a little bit like slushy snow flakes, instead of sparkly dry snow flakes).
  3. You will see the edges of the pan start to turn dark brown as the sugar melts. Make sure you keep the heat gentle-medium. Do not be tempted to turn it up, as sugar can burn very easily.
  4. Once the sugar is turning brown and golden, gently swirl the pan to incorporate any white crystals still sitting on top.
  5. When the sugar is golden and liquid, pour in the double cream and the diced butter. It will spit and sputter - so make sure your hands and face are not too close. And keep children away.
  6. Keep stirring!
  7. Once incorporated into a smooth golden sauce, stir in a tablespoon of miso. Stir until smooth, then serve.
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What to do if your miso caramel sauce goes lumpy

If your caramel sauce goes lumpy, or ‘seizes’ once you add the cold butter and cream, simply keep it over a low-medium heat and stir to melt the sugar lumps back into the sauce. The hard sugar crystals will gently dissolve as the sauce reaches temperature again. Be sure not to boil the cream though.

How to clean miso caramel saucepan

If you have any hardened sugar on your saucepan after making the sauce, pour boiling water into the pan and heat on a high heat over the hob. The sugar will dissolve into the water, and pour away easily. No need to chip away at it with knife before washing up!

Feeling inspired? Why not try to make the Japanese fluffy pancakes pictured above or a simple matcha whipped cream.



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