Caramel is such a simple yet versatile thing of beauty. With a basic dry caramel, you could pretty much add any flavour and it'll work wonderfully like mango caramel, chocolate caramel and the ever so popular salted caramel. Miso caramel is somewhat like salted caramel, whereby the saltiness of the miso is perfectly balanced out by the sweetness of the caramel. You can make jars of this stuff and keep them for use on cakes, pancakes, waffles, brioche, icecream... the possibilities are endless.
Miso Caramel
200g - Caster sugar
1 - Vanilla pod (optional)
240g - Whipping cream
80g - Butter
2 tbspn - White miso
Preparation
~ Allow the butter to come to room temperature.
~ Split the vanilla pod and scrape the seeds into the cream.
~ Gently heat the cream and vanilla in a saucepan.
Dry Caramel
~ In a clean saucepan, melt 1/3 of the sugar on low heat until it caramalises. Gradually add more sugar as it melts, shaking the pan occasionally.
~ When all the sugar is in the pan, use a heat proof spatula or wooden spoon to work in any unmelted sugar. (Do not over stir)
Caramel Sauce
~ Once you've achieved the desired colour of the caramel, take it off the heat. I prefer a darker caramel but be careful not to burn it. Pour in the heated cream slowly and in gradual inclusions while stirring (the mixture will bubble violently if you add it all in one go).
~ It is normal if the mixture seizes and forms clumps of caramel. Heat the caramel again and stir until all the lumps dissolve.
~ Take the pan off the heat and add the room temperature softened butter in small pieces, together with the miso. Whisk until it is smooth, glossy and homogenous.
~ Store in glass jars. Gently rewarm in microwave or over the stove for a more "drizzable" consistency.
Vanilla bean rhubarb cake with clotted cream frosting and miso caramel filling.