Maple Miso Caramel Sauce


I’m a sucker for anything sweet and salty. I like my pretzels dipped in chocolate, my melon wrapped in prosciutto, and a fat slice of pineapple tucked into my burger. It goes without saying that I was aboard the salted caramel train just like everyone else. But I must say, this miso-caramel is truly something else. The flavor goes beyond salty–it’s laced with savory notes. Both the maple and and miso bring a lovely depth of flavor. I may never go back to plain old salted caramel.


Just one saucepan and five simple ingredients–couldn’t be easier, right?


Go! Go and make this caramel immediately. Pour it over your ice cream, obviously. But also drizzle it into your morning coffee, fold it into brownie batter, and serve it with crunchy apple wedges.



1/4 cup of grade-A maple syrup

1/4 cup of brown sugar

2 tablespoons of unsalted butter

1/2 cup of heavy cream

1  to 1 1/2 tablespoon of miso, to taste (I used 1 1/2, and the miso flavor is quite strong)

Combine maple syrup and brown sugar in a small saucepan over medium-low heat and stir until the sugar is dissolved. Stir the butter into the sugar until it melts and begins to bubble softly. Briefly take the saucepan off the heat and pour in the cream until fully incorporated. Whisk in the miso. Return to heat and let it boil for about two minutes. The sauce will thicken slightly and coat the back of a spoon. Let it cool slightly before transferring to a jar and cooling completely.

Store it in the fridge for up to two weeks. Warm it in the microwave for about 20 seconds before using.

**Rule of thumb for miso: generally speaking, the darker it is, the saltier and deeper the flavor. Here, I used awase-miso, which is a mix of both aka (red) and shiro (white) miso. It’s a good all-purpose choice. The brand I have also has some dashi (bonito stock) mixed in for easy miso soup. That sounds weird for caramel sauce, but I’m here to tell you that it still works!


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