Autumn is in full force, which means colder weather, Thanksgiving leftovers, and lots of delicious comfort foods and desserts.
It also means that the time is perfect for homemade caramel sauce. We take it up a notch with the addition of miso!
Miso caramel sauce is a thick, rich sauce that is perfectly sweet with notes of umami. This miso caramel sauce is quick and easy to prepare at home, and is made with less than 5 ingredients including sugar, butter, and miso paste. It’s a taste you’ll have to try to believe!
Our recipe is easy to follow and we include tips to ensure your caramel sauce comes out perfectly every time. Keep reading for the recipe!
Miso caramel sauce tastes like a sweet, rich flavor with a bit of umami. Served warm, the sauce radiates caramel-y sweetness and then beautifully melts away in your mouth.
Miso is a fermented paste made from soybeans, rice or barley. It has a distinct earthy flavor and is quite salty in taste.
The addition of miso gives it added depth of savoriness, which works perfectly with the sweet caramel. You won’t be able to resist adding an extra drizzle or two!
Why you’ll love miso caramel sauce:
It’s easy to make! All you need are a few simple ingredients, most of which you probably already have in your kitchen! In just a few minutes you’ll have a delicious caramel sauce that you can use many times with each batch.
It takes caramel to the next level! It’s no secret that homemade caramel is to die for – but now you can make it even more delicious with the addition of miso! It’s a delicious alternative to traditional caramel recipes that you’ll crave again and again.
You drizzle it on anything! You can enjoy this sauce on ice cream, pancakes, crepes, chocolate treats and more!
How to store and reheat miso caramel sauce:
You can store the miso caramel sauce in a clean, airtight jar in the refrigerator for up to one month.
The sauce will thicken once chilled, so we recommend reheating it if you would like to drizzle it over your treat.
To reheat in the microwave, spoon out your desired amount from the jar and place in a small dish. Microwave for 10 seconds or until warmed through.
Alternatively, you can reheat the caramel in a saucepan over low heat just until it’s warmed through.
Tips for making a successful caramel:
Making caramel at home can sound intimidating, but it’s actually quite easy if you follow our simple tips below:
Stir only in the beginning to help dissolve the sugar. Once dissolved, stop stirring because at this point, stirring will cause the sugar to crystallize and your caramel will not form completely. Instead, you want to swirl the pan continuously to prevent sugar from burning on the bottom or sides. By swirling the pan you are creating a gentle flow of air that helps to prevent the sugar from burning and allows the mixture to heat up evenly.
Always keep an eye on your caramel and do not leave it unattended. Caramel can go from perfect to burnt in seconds!
Don’t have a candy thermometer? No worries! For reference, the caramel stage for sugar is between 320-360 F (146-155 C). However you can visually check your caramel by its color. The caramel will be a light brown color, then quickly transform to a golden brown (think of a copper penny). Once it is this color, it is ready to be pulled off the heat!
Some resources say to not be afraid of letting the caramel color go deeper. A deeper caramel can indeed bring out more flavor, however, this risks the caramel getting bitter and burnt (which is unsavable.) We do not recommend this if you are a beginner and want to make this recipe with high success. But if you’d like to challenge yourself, make sure you have extra ingredients on hand just in case you need to redo it. Just about everyone who makes caramel can attest that they’ve had their fare share of burnt caramel! It’s all about practice!
Place a strainer or splatter screen over the pan before adding the other ingredients to the caramel. The sauce will bubble a lot and you don’t want to get splattered!
When pouring the finished caramel, do not scrape the sides of the pan down with a spatula. The sides and bottom may have crystallized sugar that will cause your finished caramel to become lumpy and uneven. Resist the urge to keep every last drop.
Miso Caramel Hojicha Latte using our Miso Caramel Sauce Recipe
Ways to use miso caramel sauce:
Miso caramel sauce can be used in an endless amount of ways! You can drizzle it over hot or frozen desserts, on the sides of your iced latte, or over fruits. Here are just a few ideas:
Drizzle it over your favorite ice cream sundae or milkshake
Drizzle it on top of pancakes, waffles, bread pudding, or french toast
Pour along the sides of your cup, then add an iced coffee or latte to make your drink extra fancy. Check out our recipe for Miso Caramel Hojicha Latte!
Swirl some into your morning oatmeal or yogurt bowl to give it an extra kick of flavor
Use it as a topping on your favorite fruit! We personally love this with fresh apples or bananas!
Miso Caramel Hojicha Latte
A smoky, nutty, and sweet drink that will satisfy both tea and coffee drinkers alike. After making your cold brew, you can assemble in just a few minutes!
As you can see there are so many ways to enjoy this sauce. If there is a way you love it, please share it in the comments!
Ingredients
½ cup sugar
¼ cup water
2 tbsp butter melted
¼ cup heavy cream
1 tbsp white miso + a splash of water for slurry
Recipe
Make a slurry by combining white miso with a splash of water. Set aside.
Combine sugar and water in a saucepan. Heat to a simmer, stirring occasionally for about 5 minutes until dissolved (Do not stir once dissolved).
Increase heat to bring it to a boil. Swirl the pan often to allow even heating and prevent burning. Cook for about 5 min until the sauce turns into a copper color.
Turn off the heat and place a strainer over the pot. Steadily swirl in cream, butter, and miso in this order.
Let it cool for a few minutes, then pour the caramel out into a heat safe jar. Do not scrape the sides down.
Final Thoughts
Made with less than 5 ingredients, this miso caramel sauce is one of the easiest sauces to make at home. Use this sauce for a blissfully sweet and savory experience that will bring a smile to everyone’s face!
Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!
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Made with less than 5 ingredients, this miso caramel sauce is one of the easiest sauces to make at home. Use this sauce for a blissfully sweet and savory experience that will bring a smile to everyone's face!
Make a slurry by combining white miso with a splash of water. Set aside.
Combine sugar and water in a saucepan. Heat to a simmer, stirring occasionally for about 5 minutes until dissolved (Do not stir once dissolved).
Increase heat to bring it to a boil. Swirl the pan often to allow even heating and prevent burning. Cook for about 5 min until the sauce turns into a copper color.
Turn off the heat and place a strainer over the pot. Steadily swirl in cream, butter, and miso in this order.
Let it cool for a few minutes, then pour the caramel out into a heat safe jar. Do not scrape the sides down.
Notes
This recipe yields about 1/2 cup of sauce. It can be used many times if you use only a spoonful or two per serving.
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Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me
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