You know how salt and caramel are super best friends right? Yeah well miso and caramel are super best friends with benefits.
The first time this combination crossed my lips was in the form of a milkshake at the Milkbar. It changed me deep inside and I have ever since felt a responsibility to spread the love. So here it is people - miso caramel sauce to pour on your ice cream, spread between some biscuits or to be applied directly to you face. You're welcome.
- 1 cup Sugar
- 1/4 cup warm Water
- 2/3 cup Cream
- 2 tablespoons Miso (the lighter the better)
- Combine sugar and water in a saucepan over low heat. Stir until sugar is completely dissolved then turn the heat up to medium and stop stirring.
- Keep simmering for about 10 mins, or until the syrup has turned a light brown colour then take off the heat and stir in the miso. When completely combined, add the cream. As you stir in the miso and cream the syrup will bubble and foam up a bit so watch yourself. Sugar burns are the WORST.
- Let cool, and serve. You will notice the sauce thickening as it cools down. Go with it.
Apparently this sauce will last a couple of weeks sealed and refridgerated however my batches are yet to see out a week. Weird.