Miso Salted Caramel

By Tasty · 20 min

Ingredients

Instructions

1. Line a 9x6½-inch deep baking dish with parchment paper and set it aside.
2. Melt the butter in a medium saucepan over medium heat, then stir in the cream. Bring to a gentle simmer, stirring often, then remove from heat and set aside.
3. Put the sugar, corn syrup and water in a large pot and swirl to combine. Bring to a boil over medium heat, stirring now and then.
4. Clip a candy thermometer to the pot and lower the heat to medium-low so it keeps a medium simmer. Simmer without stirring until the mixture is deep amber and reads 265°F, about 5 minutes.
5. Take the pot off the heat. Pour in the butter-cream mixture slowly while stirring constantly, as the sugar may splash.
6. Return the pot to medium heat and bring to 250°F without stirring. Stir in the miso and whisk until fully incorporated with no chunks, about 1 minute. Remove from heat.
7. Pour the hot caramel into the lined dish, cover, and leave at room temperature until set, at least 6 hours and up to 12 hours.
8. If using, sprinkle the set caramel with flaky sea salt. Cut into shapes with a bench scraper or a butter-greased knife, wrap in wax paper, and refrigerate for up to 2 weeks.

Summarized from Tasty's video. Watch it for the details.

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