Following the success of our miso banana bread recipe, drizzled with miso caramel, we just had to share this recipe with you so you can try it together. It’s also fantastic on other cakes and ice-cream. This batch will last 2 weeks in the fridge. It’s a bit like salted caramel but more malty in flavour.
Making miso caramel is very easy with only a few ingredients but the key to success is paying close attention to the sugar heating process. This is the critical point, and with all sugar based recipes, once it has gone wrong, it can be very difficult to go back – you will have to start again sadly…. you have been warned!
First of all, get a heavy based saucepan, and mix the water and sugar together. Give it a quick stir so that the sugar is evenly distributed with a wooden spoon and then leave bubbling on a medium heat until it starts to foam, this can take around 10 minutes.
Once the bubbles start to rise and fall and the liquid sugar underneath looks golden in colour, it is time to reduce the heat to low.
Whatever you do, do NOT mix the sugar, even though it’s tempting! This causes the sugar to crystallise and you will get lumpy caramel that you will not be able to save! Continue bubbling for a further 5-10 minutes and the caramel will start to thicken and become more of an amber colour, now you can take the sugar off the heat and let it rest for 5 minutes.
Pour in the cream slowly, tablespoon by tablespoon, and give it a quick mix to incorporate, and then bubble again on a low heat for a further 5 -10 minutes to thicken again. Finally scoop out a ladle of caramel into a mixing bowl and blend with the miso paste until smooth, before adding it back to the pan and stir in. Leave to cool for 1 hour, and the caramel will thicken again as it cools.
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