Miso Caramel Sauce

Chef Jake Bickelhaupt makes an extraordinary 15-minute caramel sauce, using miso for a slightly salty, umami-rich flavor.

  • Total Time:
  • Servings: Makes 3 cups
KEY: Desserts, Sauces & Condiments, Fast, Staff Favorites, Make Ahead, Vegetarian, Summer

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  • 1 1/2 cups heavy cream
  • 6 tablespoons unsalted butter
  • 1 1/2 cups sugar
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • 1/2 cup white miso
  • 1/2 teaspoon pure vanilla extract

How to make this recipe

  1. In a small saucepan, combine the cream and butter and bring just to a simmer over moderate heat.
  2. In a medium saucepan, mix the sugar, corn syrup and water and cook over moderately high heat, without stirring, until the sugar is dissolved. Using a 
wet pastry brush, wash down any crystals from the side of the pan. Continue to cook, gently swirling the pan occasionally, until an amber caramel forms, about 5 minutes.
  3. Remove the pan from the heat and whisk in the cream mixture; it will bubble up. When the bubbles subside, very 
carefully pour the hot caramel into a heatproof blender. With the blender on medium speed, gradually add spoonfuls of the miso until incorporated. Transfer to a bowl and let cool, then whisk in the vanilla.

Make Ahead

The caramel can be refrigerated for up to 1 week. Rewarm before serving.


Use the miso caramel as a luxurious topping for brioche French toast or mix with soy milk for a milkshake.

Serve With

Vanilla ice cream.

Contributed By Photo © John Kernick Published July 2015

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