Recipe Miso caramel sauce

[epicuric]

Ingredients

3 cups caster sugar
1 cup water
1 cup single cream
2 tablespoons white miso paste

Method

Combine the sugar and water in a heavy-based saucepan over a medium heat. Then without stirring - as this will cause the mixture to crystallise - bring the mixture to the boil. When the mixture is a dark golden brown, remove the mixture from the heat.

Carefully pour in the cream, being careful as this will cause the caramel to bubble. Stir to combine.

Stir or whisk in the miso paste until it is completely combined. Leave to cool slightly.

(I made the mistake of using dark Muscovado sugar instead of caster sugar. This made the sauce very thick and difficult to work with, and also overpowered the miso somewhat.)


Recipe courtesy of Nigella Lawson.

 

[Morning Glory]

Ingredients

3 cups caster sugar
1 cup water
1 cup single cream
2 tablespoons white miso paste

Method

Combine the sugar and water in a heavy-based saucepan over a medium heat. Then without stirring - as this will cause the mixture to crystallise - bring the mixture to the boil. When the mixture is a dark golden brown, remove the mixture from the heat.

Carefully pour in the cream, being careful as this will cause the caramel to bubble. Stir to combine.

Stir or whisk in the miso paste until it is completely combined. Leave to cool slightly.

I'm thinking this must be a little like salted caramel? I think the miso would add a lovely savoury dimension. Also, there are probably lots of ways this caramel could be used.

 

[rascal]

My kids love caramel sauce, might have to try this.

Russ

 

[epicuric]

I'm thinking this must be a little like salted caramel? I think the miso would add a lovely savoury dimension. Also, there are probably lots of ways this caramel could be used.

Yes, just so. I need to find a version that sets solid, so that it can be broken into shards. It would be much easier to use.

 

[The Late Night Gourmet]

Yes, just so. I need to find a version that sets solid, so that it can be broken into shards. It would be much easier to use.

A liquidy version would still be terrific for pouring over ice cream (or dipping fruit). Very clever!

 

[Morning Glory]

Yes, just so. I need to find a version that sets solid, so that it can be broken into shards. It would be much easier to use.

Ottolenghi has one - will search it out...

 

[Morning Glory]

Here we go: https://ottolenghi.co.uk/quails-with-burnt-miso-butterscotch-and-pomegranate-and-walnut-salsa-shop - it looks like an amazing recipe!

 

[The Late Night Gourmet]

Here we go: https://ottolenghi.co.uk/quails-with-burnt-miso-butterscotch-and-pomegranate-and-walnut-salsa-shop - it looks like an amazing recipe!

Quails with butterscotch! Seems counter-intuitive at first blush, but I do like how the sweet-and-savory ingredients make sense together.