sauces marinades and rubs

Miso Caramel Sauce

Sweet caramel and the rich, salty umami of miso come together to create an unexpected complexity to delight the senses in this unique caramel sauce. The sweet and savory flavor profile makes it ideal for enjoying with ice cream, desserts, or these Miso Caramel Glazed Pork Sk... Sweet caramel and the rich, salty umami of miso come together to create an unexpected complexity to delight the senses in this unique caramel sauce. The sweet and savory flavor profile makes it ideal for enjoying with ice cream, desserts, or these Miso Caramel Glazed Pork Skewers. Trust us when we say - you’ll want to drizzle if on everything!  Read More Read Less
5 min
PREP TIME
8 min
COOK TIME
5
INGREDIENTS

INGREDIENTS

  • 3/4 cup (175 milliliters) sugar
  • 1/4 cup (60 milliliters) water
  • 1/2 cup (125 milliliters) heavy cream
  • 3 tablespoons (45 milliliters) red miso paste
  • 2 teaspoons (10 milliliters) Pure Vanilla Extract

Preparation

  • 1 Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Cook about 3 to 4 minutes or until deep golden brown, stirring occasionally. Remove from heat.
  • 2 Whisk heavy cream, miso paste and vanilla in small bowl until well blended. Stir cream mixture into saucepan. Return saucepan to medium heat. Cook, whisking constantly, just until well blended and smooth. Remove from heat; cool completely. Drizzle over ice cream or your favorite desserts for a sweet and savory finish or use to make Miso Caramel Glazed Pork Skewers.

    Makes 1 cup (250 ml).

    Test Kitchen Tip: Red miso is a paste of soybeans fermented with barley and other grains. A staple of Japanese cuisine, it ranges from red to dark brown in color, and provides rich umami flavor. Red miso typically has a deeper, richer flavor than white or yellow miso, and can overwhelm milder dishes, though it’s perfect for marinades and soups. It can be found in the refrigerated produce section of supermarkets or in Asian markets.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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