3-Ingredient Miso Caramel
Sweet. Salty. Delicious. This 3-Ingredient Miso Caramel is rich, creamy, and an elevated take on a traditional caramel. By adding a touch of white miso paste, my miso caramel balances out the sweetness of a classic caramel with gently salty and savoury notes. Imagine your favourite salted caramel but with a certain, je ne sais quoi, quality. It’s subtle, balanced, and my idea of the perfect salted caramel. Pair this beautiful caramel with cakes, ice cream, or as a dip for fruit!
This spring, I first tasted miso caramel while enjoying a delicious restaurant dinner. A piece of warm carrot cake was drizzled with miso caramel. At first, it tasted like a regular caramel but as I ate, a deeper flavour came through. My friend and I fell in love with the hint of salt and savoury to an otherwise sweet caramel. I kept going back for another bite, and long after the meal was over, I knew I had to recreate this beautiful caramel.
Everything You Need to Make Miso Caramel
- Granulated Sugar: 3/4 cup, to create the base of the caramel that adds the sweetness
- Water: 1/4 cup, to help the sugar dissolve evenly and prevents burning early on
- Heavy cream (35%): 1/2 cup, to bring the caramel together into a smooth, pourable consistency
- White Miso Paste: 2 tbsp, to add a gentle but irresistible umami flavour
Before You Start: FAQ
What is the difference between white miso and red miso?
White and red miso differ mainly in how long they’re fermented and how strong their flavour is. White miso is fermented for a shorter time and contains more rice, giving it a mild, slightly sweet, and subtle umami flavour that blends easily into desserts. Red miso is fermented longer, made with more soybeans, and has a much deeper, saltier, and more intense taste that can quickly overpower sweeter recipes. For baking, white miso is the better choice as it adds a gentle savoury depth that enhances flavours like caramel without taking over, keeping the final result balanced and approachable.
Why did my caramel turn bitter?
Bitter caramel usually means the sugar cooked a little too long. Caramel can go from golden to burnt in seconds, so remove it from the heat once it reaches a deep golden-brown colour. It will continue to darken slightly off the heat.
Can I skip the miso?
Absolutely. If you are looking for a sweet and simple caramel, check out my Easy Caramel sauce. It is delicious and will give you a traditional caramel sauce.
Why did my caramel seize when I added cream?
That’s totally normal! Sometimes this happens more if your heavy cream is cold but the key is to keep stirring. It will smooth out as it heats and blends.
Can I use milk instead of cream?
I don’t recommend it. Heavy cream gives caramel its smooth texture and stability. Milk or lower-fat cream can make the sauce thinner, less creamy, and more likely to separate.
Mindful Moments
- Watch the sugar transition from clear to golden-brown
- Smell the warm and toasty aromas develop as the caramel deepens in colour
- Swirl the pot of caramel in a rhythmic, almost automatic, fashion
- Notice the steam and bubbles arise as the cream hits the hot caramel
Creation, Storage & Make-Ahead Tips
- Always start with a clean pot/saucepan!
- You can remove any residual water/grease with a clean cloth then wipe down with lemon
- Store in an airtight jar in the fridge for up to 2 weeks
- Reheat gently in the microwave or over low heat until pourable
- If it thickens too much, stir in a splash of warm cream
How It All Comes Together
Add sugar and water to a clean, small or medium pot.
Pour the water around the sugar, cover with a lid, and turn heat to medium.
Bring to a boil, then remove the lid and reduce heat to medium-low.
Let it cook undisturbed at first, then gently swirl the pot as needed.
Watch for the colour change as the mixture goes from clear to a light golden colour.
Lower the heat to low and continue cooking until it reaches a rich golden brown.
Remove from heat once the colour deepens. Don’t wait too long—it darkens quickly at this stage.
Carefully add heavy cream, swirling as you pour. The mixture will bubble and steam aggressively. Keep stirring until smooth and glossy.
Add white miso paste directly into the caramel. Stir until fully incorporated and silky.
Let it cool slightly—the caramel will thicken as it rests.
Serve and enjoy—drizzle over ice cream, cakes, or fruit, or just keep a spoon nearby.
Miso Caramel {Sweet & Salty}
Ingredients
- 3/4 cup Granulated Sugar
- 1/4 cup Water
- 1/2 cup Heavy Cream
- 2 tbsp White Miso Paste
Instructions
- In a small/medium pot, add granulated sugar to the centre of the pot. Pour water around the sugar. Cover pot with a lid and turn stove on to medium heat.
- Once the sugar mixture has come to a boil, remove lid and lower heat to medium-low. Cook until sugar mixture begins to change colour from clear to slightly golden. Swirling pot, regularly.
- Once sugar has begun to change colour, lower heat to low until sugar turns golden brown. Take pot off the heat.
- Immediately, add heavy cream, continuing to swirl pot as mixture steams and bubbles. Stir constantly until mixture is smooth and creamy.
- Add white miso paste directly to your caramel. Stir to combine miso into a smooth and creamy caramel.
- Allow caramel to cool. Caramel can be stored in the fridge for up to 2 weeks.
- Serve over dessert and enjoy!