Miso Caramel Sweet Sauce (Print Version)

Rich caramel with white miso offers a sweet-savory twist for drizzling or dipping fruit and desserts.

# What You'll Need:

→ Caramel Base

01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 3/4 cup heavy cream, room temperature

→ Flavorings

04 - 2 tablespoons unsalted butter, cubed
05 - 2 tablespoons white miso paste
06 - 1 teaspoon vanilla extract
07 - Pinch of sea salt

# How to Make It:

01 - In a medium heavy-bottomed saucepan, combine the sugar and water. Stir gently to moisten all the sugar.
02 - Place over medium heat and cook without stirring until the mixture turns a deep amber color, approximately 7 to 9 minutes. Monitor closely to prevent burning.
03 - Remove from heat and carefully whisk in the heavy cream. The mixture will bubble vigorously—stand back and add the cream slowly.
04 - Add the butter cubes, whisking until completely melted and smooth.
05 - Whisk in the white miso paste until fully incorporated, then stir in the vanilla extract and a pinch of sea salt.
06 - Let cool slightly before using. The sauce will thicken as it cools.
07 - Store in an airtight container in the refrigerator for up to 2 weeks. Rewarm gently before serving.

# Additional Tips::

01 -
  • It tastes like you spent hours perfecting it when it takes barely 15 minutes from start to finish.
  • The umami from miso transforms ordinary caramel into something sophisticated and addictively complex.
  • Works equally well drizzled over ice cream, dipped with fruit, or spooned onto pancakes without apology.
02 -
  • Room-temperature cream is non-negotiable because cold cream hitting hot caramel will cause the mixture to seize or bubble over violently, possibly burning you in the process.
  • Watch your caramel color obsessively because it goes from perfect amber to burnt-bitter in about 30 seconds flat once it hits deep amber.
  • Don't skip whisking the miso paste thoroughly or you'll end up with grainy pockets of paste floating around instead of that silky integrated sauce.
03 -
  • Use a heavy-bottomed saucepan because thin pans create hot spots that burn the caramel unevenly and unpredictably.
  • If you like deeper umami, try red miso paste instead of white, but add it gradually because red miso has a more intense, slightly funkier flavor that some people find overwhelming.
  • Keep a little dish of ice water nearby when you're whisking in the cream because caramel is extremely hot and even experienced cooks can use the reminder to stay focused and safe.
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