This is a perfect complement for togarashi cheesecake. Miso gives the caramel a salty component without adding salt. Brilliant.
Making caramel has always been tricky for me and I always screwed it up. Occasionally, I find instructions that make the crucial difference between success and failure. Ed’s directions for this made something click and now I can repeat it flawlessly.
Warning! Excess agitation causes sugar to re-crystallize. Don’t stir it and always wash down the sides of the pan or your caramel might turn to concrete when it cools! and will turn into concrete when it cools.
Warning! Do not overcook, because caramel will go from perfect to burnt in seconds.