White Miso Caramel
This caramel is quite addictive so make extra as it keeps well
Makes enough for: 1 batch 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 this post on how I sterilize my glass jars.