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Miso Caramel
If you love salted caramel, miso caramel will blow your mind. It’s the perfect embellishment for ice cream, apple pie or even French toast. Use a saucepan with at least a 2-quart capacity; the mixture can sputter. Be sure to use white miso, which is the mildest variety, and opt for one with a smooth texture. Finally, miso brands vary in saltiness, so add only 1 tablespoon to start, then whisk in more to taste. The caramel can be refrigerated for several weeks; bring to room temperature before serving.
Makes about
1½ cups
20 minutes
Ingredients
-
1
cup white sugar
-
1
cup heavy cream
Directions
-
01In a medium saucepan, gently stir the sugar and ¼ cup water just until the sugar is evenly moistened. Boil over medium and cook, gently swirling the pan (do not stir) until the syrup is dark amber-colored, 9 to 12 minutes. Remove the pan from the heat and carefully add the cream; the mixture will bubble vigorously. Stir, then let cool for 30 minutes.
