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.
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
Instructions
- 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.
- 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.
- Whisk in the cream.
- Finally, take the pan off of the heat and whisk in the miso and vanilla extract. Allow to cool before refrigerating.