This salted caramel recipe does not have salt as an ingredient. Instead, the salted caramel recipe uses something salty – miso! I got the idea for a salted caramel recipe using miso after making miso ice cream and having several people comment that it tasted like salted caramel. I developed the salted caramel recipe on my own (I don’t think that it has been done before), and couldn’t have been more happy with the results.
I licked the spoon, I licked the spatula, I practically stuck my tongue in the pot, and my only regret after putting this salted caramel on my ginger pear cupcakes was that there wasn’t a greater proportion of caramel to cupcake. The miso salted caramel is more than just salted caramel – it’s salted caramel with depth (miso brings a flavor of its own beyond simply salt) and an Asian flair. If I could reinvent history, this salted caramel recipe would be used to sweeten tea during tea ceremonies in ancient tea houses on lush Japanese mountains.
This salted caramel recipe has been heavily adapted from the sea salt caramel found in the sea salt caramel brownies on she’s becoming doughmesstic and originally found in a sweet and salty cake in Baked: New Frontiers in Baking.