This is my favourite caramel sauce, ever. In 2012, Food52 ran a recipe contest called “Your Best Soy”. The runner-up winner was this miso caramel sauce. The miso makes the caramel intensely flavored, with an unctuous quality that hardens to a toffee-like consistency on top of cold ice cream. Pure deliciousness!
Makes 1 pint
Ingredients
3/4 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons white miso
Instructions
- Put sugar in a heavy saucepan, pour water on top and set over medium-high heat. Without additional stirring, gently tilt the pan as the mixture comes 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 and hiss. 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 the mixture to cool slightly before pouring into a lidded container. Store in the refrigerator.
- Re-melt the sauce over low heat or in the microwave. Serve over ice cream, pound cake, or just eat it with a spoon, cold, out of the jar.
Love this caramel sauce (and the cookies following)! The photo is amazing with the three stacked bowls and the beauty of the dripping caramel.