I have used fructose to make my white miso caramel. You can substitute sugar gram for gram. The key is to take the caramelisation process as far as you can without burning the fructose. To make this easier, use a digital thermometer and heat the fructose to 105° Celsius.
Head straight on to the Recipe For ♥ White Miso Caramel ♥
Let’s talk about miso
Miso is a thick paste which is made by fermenting soybeans with salt and kōji. Other ingredients such as rice, barley or seaweed may also be used in the production. Miso is used for sauces and pickling vegetables, meats or fish. It can be used in spreads, or mixed with dashi soup stock to make miso soup. Miso is usually salty, but is available in sweet and fruity varieties as well. The three most common misos are shiromiso which is white, akamiso which is red, and awasemiso which is mixed. White miso is the most widely made of the three as it is produced in many regions of Japan. It is made from rice, barley and soybeans. The fermentation time is relatively short and it has a sweet taste with a soft hint of umami. As miso is a natural, living food, it needs to be stored in the fridge.
Caramel sauce
In order to get the perfect caramel you have to heat sugar slowly, over a medium to low temperature until it reaches a specific temperature. As the sugar heats, the molecules break down and reform into compounds that are caramel in colour and rich in flavour. To make a sauce, you add cream into the caramelised sugar. Butter can also be added as well as different flavourings, such as vanilla essence. The first time salted caramel was made was in 1977. This flavour has become so popular it seems that the only way to enjoy a good caramel is to salt it. White miso caramel is to me the ‘newest kid on the block’. To ensure that you do not kill off any of the beneficial microorganisms in miso, it should be added just before the caramel is taken off the heat.
Take a look at this inspiring recipe for ♥ White Miso Caramel ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
White Miso Caramel
Equipment
- digital thermometer
Ingredients
- 120 g fructose
- 60 mls water
- 180 mls cream
- 36 g white miso
Method
- Place the fructose and water into a saucepan and heat over a medium temperature
- Stir with a fork until the fructose dissolves
- Bring to a boil then lower the temperature and simmer without stirring
- When the caramel is a rich honey colour, swirl the pan then place back on the heat and cook for 1 minute
- Add the cream while stirring constantly with a spatula and allow to simmer until the caramel reaches 105° Celsius
- Remove from the heat, add the miso and whisk until smooth
- Use immediately or store in a sterilized glass jar in the fridge and use as needed
Notes
See the links below for blog posts I published on July 25:
- 2023: Chocolate Muffins
- 2022: Berbere Spice Blend
- 2021: I See a Leopard
- 2018: International Scone Week 2018
- 2013: Café De Paris Butter
- 2012: Amarula Cured Ostrich Carpaccio
- 2011: Baked And Delicious
- 2010: Foodbuzz 24×24
Such an interesting recipe Tandy. I have only used miso in savory cooking or eaten miso soup in an Asian restaurant . Looks really good!
Thank you Judee 🙂
this is a very interesting take on caramel. I do like a bit of miso, and i think it would add a great flavour. Like salt on chocolate! One of my fave things.
I also love salted chocolate!
Hi Tandy, thank you for following on Ins. Thought I would check out your blog and I am so glad that I did. I love miso and as a matter of fact, just made roasted some miso pork belly. Caramel with miso sounds really intriguing! Good to know that you can use regular sugar instead…
I need to try pork and miso! Sounds divine 🙂
This this the most unique caramel recipe I’ve ever seen – loving the surprising savoury twist!
Thank you for the compliment 🙂
I’ll bet the miso is great in caramel. Can I call it a health food then?
I think you can!