Easy Miso Caramel Recipe (Dairy Free)
Like salted caramel? Then you’ll love this miso caramel recipe. The addition of miso makes it next level with its complex, umami flavor. No egg yolks or butter is needed, just a handful of simple ingredients create a silky irresistible homemade caramel sauce!
Ingredients
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup unsweetened coconut cream see notes
- 2 tablespoons white miso paste
Instructions
- Add the granulated sugar and water to a small saucepan (with a heavy bottom) over medium heat. Move the pan around so that all the sugar is hydrated, then use a wet pastry brush to brush the sides of the pan around the edges to prevent the sugar from crystallizing.
- Don't shake, swirl, or stir. It takes a few minutes for it to start boiling. When you see bubbles, brush the edges with water again to prevent crystallization. When the sugar water turns a light golden brown color, turn down the heat to medium-low. The caramelization is about to happen and when it does, it goes quickly.
- Gently swirl the pan a few times to evenly distribute the browning. As the color turns amber, remove it from the heat.
- Slowly pour in the cream while continuously whisking (be careful - it may steam and spit bubbles). Then place the saucepan back on the stove over low heat and whisk in the miso paste until smooth.
- Pour the caramel into an airtight container or jar and let it cool to room temperature before adding a lid and storing it in the fridge. It will thicken and firm up as it cools.
Notes
See the blog post for helpful tips.