Miso Caramel Recipe

Prepare ingredients

Measure sugar and water, warm the heavy cream slightly (microwave 20–30 seconds) so it doesn't seize the caramel when added. Soften miso by stirring it with a tablespoon of the warm cream until smooth.

Make dry caramel

In a medium heavy-bottomed saucepan over medium heat, combine the sugar and water. Swirl the pan gently to dissolve sugar but do not stir. Cook until the mixture turns a deep amber color, about 6–9 minutes. Watch closely to avoid burning.

Add butter

Remove the pan briefly from heat and carefully add the butter in pieces, whisking continuously. The mixture will bubble vigorously — keep whisking until butter is fully incorporated and smooth.

Incorporate cream and miso

Return the pan to low heat. Slowly pour the warmed heavy cream into the caramel in a thin steady stream while whisking. Once combined, whisk in the softened miso paste until fully integrated and the sauce is smooth and glossy.

Season and finish

Stir in the fine sea salt and vanilla extract. Taste and adjust: add a little more miso for savory depth or a pinch more salt if needed. Simmer gently 1–2 minutes to thicken slightly, then remove from heat. Allow to cool for 10–15 minutes; it will thicken more as it cools.

Store

Transfer to a heatproof jar. Sauce will keep refrigerated up to 2 weeks; warm gently before serving (microwave in short bursts or warm in a pan over low heat).

Place three scoops of vanilla ice cream in each serving bowl or dish.

Warm the miso caramel slightly so it is pourable but not hot (about 30–40 seconds in the microwave or a few tablespoons at a time warmed on the stove).

Drizzle 2–3 tablespoons of miso caramel over the three scoops (adjust to taste).

Sprinkle with toasted sesame seeds or crushed toasted nuts if using, and finish with a light pinch of flaky sea salt to contrast the sweetness.

Serve immediately.