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Warm Miso Caramel Sauce
This rich and silky caramel sauce is flavoured with a salty kick of miso that makes it the perfect mix of sweet and savoury. Drizzle it over hot pancakes on Pancake Day, or serve with vanilla ice cream for a simple yet luxurious dessert.
Ingredients
- 200g raw cane sugar
- 50g cold butter, diced
- 150ml double cream
- 1 tsp white miso paste
Prep: 5 mins | Cook: 10 mins
Method
1. Tip the raw cane sugar into a small pan and add 50ml cold water. Pop the pan on a medium heat and bring to a bubble, gently swirling the sugar and water till dissolved, but do not stir with a spoon. Continue to bubble away for 4-5 mins, till the caramel is deep brown in colour.
2. When the caramel is deep brown, take the pan off the heat. Add 50g diced cold butter, 150ml double cream and 1 tsp white miso. Stir really well, till the sauce is smooth and thick.
3. Serve warm, or pop into a bowl and keep in the fridge for up to 1 week, warming gently before use. This caramel is delicious drizzled over pancakes and ice cream.
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