Vegan Miso Caramel Recipe

While miso caramel isn't as new and groundbreaking as internet hype suggests, its fans are entirely justified in their devotion.

It's no secret that adding salt to sugary goods is a culinary trick to amplify and broaden sweetness, which explains the popularity of salted caramel. Using miso instead of salt not only adds a saline quality, but also enhances the flavour of caramel with malty, bready notes that complement the fruity, buttery profile of caramelised sugar.

Enjoy miso caramel over ice cream or pancakes, by the spoonful when you just need a minute, in coffee, in milkshakes, and on shitty white bread. Pair it with peanut butter, chocolate, and your daily existential dread. It also works well in peppermint crisp pudding.

Miso caramel sauce

This is an easy, fuss free method for making dairy free miso caramel. I used Elmlea Plant double cream and Flora unsalted butter block.

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Ingredients Method

Ingredients

  

• 150 grams granulated sugar ¾ cup
• 2 tablespoons water
• 2 teaspoons golden syrup 15 grams
• 60 millilitres vegan double cream (e.g. Elmlea Plant, Oatly) ¼ cup
• 45 grams unsalted vegan butter 3 tablespoons
• 65 grams white miso ¼ cup
• ¼ teaspoon vanilla extract

Method

 

1. Add the sugar, water, and golden syrup in a saucepan. Turn the heat to medium-high and simmer until the syrup is medium golden amber in colour, about 5-7 minutes. Caramel can go from amber to burnt brown very quickly, so keep your eyes on it the whole time.
2. Once the syrup thickens and reaches that golden amber colour, whisk in the butter until fully melted and combined. The syrup may go a little wild and bubble up, which is normal.
3. Whisk in the cream.
4. Finally, take the pan off of the heat and whisk in the miso and vanilla extract. Allow to cool before refrigerating.