Miso-Maple Caramel Sauce
Recipe from Krissy Ruddy
Don’t doubt the miso! Added umami gives this caramel sauce an out-of-this-world flavor. This recipe was taught at a Depth of Flavor class with Krissy Ruddy.
Prep Time
0 minutes
Cook Time
15 minutes
Yield
1 cu
Ingredients
1⁄4 cup butter (or ghee, unsalted)
1⁄4 cup maple syrup
1⁄4 cup sugar (raw)
3⁄4 cup heavy cream
2 teaspoons miso, sweet white
salt, kosher (coarse, or French sea salt, to taste)
vanilla extract (couple drops (optional))
Instructions
Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Add in maple syrup and stir (be careful as it can sizzle and splatter a little bit!). Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. When it stops bubbling, whisk in miso, a pinch of coarse salt and vanilla extract. Can be made 1 week ahead. Cool, cover, and chill. Makes about 1 cup.