Skip to main content
LoginSign Up
Miso Caramel

Miso Caramel

By Courtney HillMarch 26, 2025

  • Makes
    Makes about 1½ cups
  • Cook Time
    20 minutes

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.

Ingredients
  • 1

    cup white sugar

  • 1

    cup heavy cream

  • 1-1½

    tablespoons white miso (see headnote)

  • 1

    tablespoon vanilla extract

Step 1

In 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.

Step 2

Add the miso and vanilla, then whisk until smooth. Transfer to a container and cool until just barely warm or room temperature; the sauce will thicken as it cools.

Featured in