Miso Caramel Sauce

This homemade miso caramel sauce is gooey, salty, and sweet, with the perfect amount of umami! It will level up any dessert, breakfast, or even coffee drinks.

Miso in caramel sauce?! I know it can sound a little weird, but don’t knock it until you try it! Adding white miso paste to this caramel sauce really elevates the usual caramel flavor we’re used to. Think salted caramel, but 10x better!

You can drizzle this caramel sauce over ice cream, pies, over a slice of cake, OR swirl it around your cup before you make your iced latte, OR dip some apple slices into the sauce!

What is Miso?

Miso is a staple ingredient in most Japanese cooking. It’s a fermented paste made from soybeans, a grain (such as rice), koji (a mold), and salt. It can be fermented anywhere from a few weeks to a few years, which yields different varieties and textures.

For this recipe, I used white miso paste, which is the mildest and sweetest in flavor. The texture is almost like peanut butter. White miso can be used in baking, like my Small Batch Miso Chocolate Chip Cookies or Miso White Chocolate Chip Cookies!

What you’ll need to make this Miso Caramel Sauce:

• White sugar
• White miso paste
• Water
• Unsalted butter
• Heavy Cream

How to make homemade Miso Caramel Sauce:

This miso caramel sauce is SUPER easy, seriously anyone can make this.

1. In a pot, melt the sugar with water and allow it to simmer and thicken.
2. Next, add your cubed butter and whisk to combine.
3. Add the white miso paste and heavy cream, whisking to create a smooth, gooey, caramel sauce.

That’s it! I like to make a batch of this recipe and store it in my fridge so I can use it throughout the week.

FAQs & Tips:

Watch how to make this Miso Caramel Sauce

More Favorite Miso Recipes

• Small Batch Miso Chocolate Chip Cookies
• Miso Garlic Baked Potato Wedges
• Miso Garlic Bread
• Miso Brown Butter
• Miso White Chocolate Chip Cookies

Miso Caramel Sauce

Serves: makes about 2 cups Prep Time: 5 Cooking Time: 10 10

Rating: 4.5/5

( 2 voted )

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Ingredients

• 1 cup granulated sugar
• ¼ cup water
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream
• 1 tablespoon white miso paste

Instructions

1. In a small pot, cook the sugar and water on medium heat until it becomes a light brown, think amber ale color. 
2. Add your cubed butter and miso paste and whisk until combined. 
3. Next, add the heavy cream and whisk until combined and thickened.