Miso Caramel Sauce
If you like salted caramel, you will love this. The miso adds a great depth of flavour to the sauce. Use it on ice cream, pound cake, sliced apples or bananas, or eat it straight from a spoon.
Makes approximately oneand-a-half cups.
1 cup sugar
1/4 cup water
3/4 cup whipping cream
2 tbsp. white or yellow miso
Before starting this recipe, find a sieve that will fit snugly into the pot that you are using to make the caramel. When you pour the cream into the caramelized sugar, it will splutter furiously and the sieve will prevent the hot liquid from splashing everywhere. Wear oven mitts and stand back from the pot when pouring the cream.
Combine the sugar and water in a heavy, medium pot. Bring mixture to a boil over medium-high heat without stirring. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan.
Swirl the pan occasionally to combine the caramelizing sugar. When the sugar becomes a deep golden brown and wisps of smoke just start to form, quickly remove the pot from the heat, place the sieve over the pot and pour the whipping cream through the sieve.
When the spluttering stops, return the pot to the heat and stir to dissolve any masses of caramelized sugar. Remove from the heat and let cool. Whisk in the miso and strain through a sieve.
Store covered and refrigerated for up to 2 weeks.
To return it to a warm, pourable sauce, reheat gently over low heat, adding a bit of water if the caramel is too thick.