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Miso in dessert? Yes! This miso caramel sauce is a perfect example of surprisingly delicious and unique dessert sauces. The hint of savoury, deep miso taste makes this caramel one of a kind and unbelievable good! It’s also vegan, made with only 4 simple ingredients!
Story behind this Miso Caramel Sauce
Caramel sauce is one of the things that I’m quite picky at. It can’t be too sweet, but I don’t want it to be too bitter as well. Balance is the key.
So when I first heard about using miso in making caramel, my eyes turn big and I already knew it would be quite an interesting and lovely twist from usual caramel.
This recipe is adapted from Allways Deliciious’s. I changed the ratio and the types of sugar used to achieve this beautiful sweet, slightly salty miso caramel.
This miso caramel sauce is amazing:
- Perfectly sweet, no less, no more
- Deep, gentle hint of miso taste that’s not obtrusive
- Made with only 4 simple ingredients!
- Can be done in 10 minutes!
- Vegan, egg-free and dairy-free
What we need to make Miso Caramel Sauce
- Sugar: Here I use a combination of Golden Castor and Soft Brown sugar because I like their combined taste. You can use any granulated sugar that suits your taste.
- Water: We will a bit of water to dissolve the sugar.
- Full-fat coconut milk or plant-based cream: Coconut milk will give this caramel a hint of coconut taste. You can also use store-bought plant-based cream if you’re not a big fan of coconut taste.
- White miso paste: The key word here is “white”. Make sure to use the white/light colour miso paste for the most ideal taste. Not brown or red miso paste.
How to Make Vegan Miso Caramel Sauce
- First, we need to make a “syrup” mixture”: Add the golden castor sugar, brown sugar, and water to a sauce pan over medium-high heat. Gently wobble the pan to let all sugar get “wet”. It’s very important not to stir the mixture; otherwise some sugar might crystallize. If there is any strain of sugar still dry on the edge, use a pastry brush to gently push them down.
- Cook and watch the sugar mixture carefully when it begins to to boil and bubble. It usually takes about 5–7 minutes to reach the ideal colour. Pay special attention when it begins to darken in colour as it can get burnt easily. When you see the mixture turns into dark amber, reduce the heat and gently stir the mixture to unify the colour, which should be dark golden brown.
- Remove the pan from the heat and add the coconut milk/cream. The mixture will sizzle and bubble so make sure don’t get too close to it when pouring in. Stir to fully incorporate all ingredients.
- Return to pan to the hob over low heat. Stir in the miso paste and whisk until it’s smooth and chunk-free. Let it cool down a bit so it can thicken up a bit. Then enjoy this miso caramel sauce with anything you fancy! (I love adding it to Vegan Peanut Butter Ice Cream)
How to Store Miso Caramel
Store the caramel in a glass jar and let it cool down completely by submerging half of the jar in water. Once it’s completely cooled, cover and store in the fridge for 3-5 days. Reheat to warm up the caramel in the microwave or in a sauce pan over the hob before using.
Extra Tips for Success
- Weight your ingredients. We are trying to find the perfect balance, so it’s really important to get the ratio between each ingredient right. Weighing is definitely more precise than using measuring cups.
- Don’t stir unless specify. I know it’s tempting to give it a stir when you see a lump of sugar. But stirring up too early might lead to sugar crystallization.
To be totally honest, I was really surprised that this miso caramel turned out so good! You can’t really taste much from the miso, but the fermented paste really does something to the caramel that makes you want more and more.
My favourite thing to enjoy with this miso caramel is probably vegan vanilla ice cream. The hint of saltiness really make the ice cream taste soooo good!
I hope you will give this a try and let me know your thoughts.
Love, — Nora
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Vegan Miso Caramel Sauce
- 100 g golden castor sugar, (½ cup)*
- 50 g soft brown sugar, or use all golden castor sugar (¼ cup)*
- 60 g water, (¼ cup)
- 160 g full-fat coconut milk, or plant-based double cream (⅔ cup)
- 1 Tbsp white miso paste
- Add the golden castor sugar, brown sugar, and water to a sauce pan over medium-high heat. Gently wobble the pan to “wet” all sugar. Do not stir. If there is some sugar still dry on the edge, use a pastry brush to push them down gently.
- Let it cook and watch the sugar mixture carefully once it starts to boil and bubble. It usually takes about 5–7 minutes to get to the ideal colour. Pay extra attention to the mixture when it begins to darken in colour as the line between perfect caramel and burnt is quite thin. So watch it the whole time. When you see the mixture turns into amber, reduce the heat and gently swirl the mixture to bring it into unified golden brown colour.
- Remove the pan from the heat and add the coconut milk/cream. Make sure don’t get too close to it when pouring in, as the mixture will sizzle and bubble. Stir to fully incorporate the coconut milk/cream.
- Return to pan to the hob over low heat. Add the miso paste and whisk it into the caramel mixture until smooth and chunk-free. Let it cool down to thicken up a bit and enjoy with any desserts you want! (I love adding it to Vegan Peanut Butter Ice Cream)
- Adapted from Allways Delicious
- *Sugar: Here I use a combination of golden castor sugar and soft brown sugar to create a more diverse taste. But technically, you can use any granulated sugar to make this caramel sauce. Just make sure the sugar you use is vegan-friendly.
- Storage: Store the caramel in a glass jar and let it cool down completely by submerging half of the jar in water. Once it’s completely cooled, cover and store in the fridge for 3-5 days. Reheat to warm up the caramel in the microwave or in a sauce pan over the hob before using.