Miso Caramel Sauce
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.
- Yield: 1-1/4 cups 1x
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 2 TBL unsalted butter
- 1/2 cup heavy cream
- 1 TBL light miso paste
Instructions
- Set out butter, cream and miso paste to warm to room temp
- When ready to make the sauce, fill a small bowl with ice water
- Spread the sugar evenly over the bottom of a 10″ heavy saucepan
- Add the 1/4 cup of water to the sugar and wait until it is saturated evenly – no dry sugar left
- Heat on medium high and stir gently until sugar is dissolved
- Use a pastry brush dipped in the ice water to wash down the sides of the pan to remove any sugar crystals
- Gently boil the sugar mixture without stirring. You may gently swirl the pan occasionally ( once per minute). Continue until the water has boiled off and the sugar caramelizes and turns golden brown – about 7-8 minutes.
- Immediately remove from heat to avoid burning the caramel. It will continue to cook.
- Cool for 2 minutes, then whisk in the butter, then the cream, and finally the miso paste
- Whisk vigorously until it is completely smooth
- Transfer to a bowl, cover and chill until ready to use.
Notes
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.
Find it online: https://www.cooksavorcelebrate.com/togarashi-cheesecake/