Salted Caramel Recipe With a Secret Ingredient | Cupcake Project

Salted Caramel Recipe With a Secret Ingredient

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.

Salted Caramel Recipe

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.

Salted Caramel Recipe With a Secret Ingredient

Salted Caramel Recipe With a Secret Ingredient


  • 1 tbsp red miso paste
  • 2 tbsp water
  • 1 C sugar
  • 2 tbsp light corn syrup
  • 1 tsp vanilla
  • 1/4 C sour cream


  1. In a small cup, dissolve the miso in the water.
  2. In a medium-sized saucepan on high heat, combine the sugar and corn syrup.
  3. Cook for 6-8 minutes or until the sugar turns a medium goldish brown, stirring constantly. Then, remove from heat. (I have a tendency to burn sugar. Susan from "she's becoming doughmesstic" reminded me in the instructions that even after removing the sugar from the heat, it will continue to cook. It's best to pull it too early rather than too late. I listened, and this caramel didn't burn. Yippee!)
  4. Cool for one minute.
  5. Add the miso and vanilla and stir rapidly to combine.
  6. Whisk in the sour cream.
  7. Cool to room temperature.
  8. Use however you'd like - drizzled on fruit, on fingers, on ice cream, or on cupcakes!


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14 Responses to Salted Caramel Recipe With a Secret Ingredient

  1. Anonymous January 20, 2011 at 5:01 pm #

    If I had miso on hand I would make this right now!

  2. Megan January 20, 2011 at 5:25 pm #

    I have miso here, but it’s white miso. Will that make a huge difference in the results? This sounds so good I don’t want to take the chance & mess it up!

  3. Stef January 20, 2011 at 5:30 pm #

    Megan – I bet it would be even better with white miso. White miso is supposed to be sweeter. But, I haven’t tried it so I make no promises.

  4. briarrose January 20, 2011 at 5:39 pm #

    What a cool recipe. I love how you experimented with the miso.

  5. Stephanie January 20, 2011 at 7:24 pm #

    This sounds amazing! I can’t wait to try it. I would never think to put miso in caramel but I bet it gives a wonderful depth of flavor and the perfect saltiness.

  6. Mari January 21, 2011 at 5:51 am #

    With miso, must have a very interesting taste. I never thought of mixing that in caramel. Thanks for the recipe :)

  7. Wilde in the Kitchen January 21, 2011 at 6:15 pm #

    Such an interesting way to make salted caramel! Great idea!

  8. Anonymous January 22, 2011 at 10:28 am #

    I have made a salted caramel recipe before but not with miso paste…..looks like I’ll be making some today!

  9. K Blue January 22, 2011 at 2:14 pm #

    I’m so intrigued. I must try this!

  10. *Treen February 1, 2011 at 10:17 pm #

    I just tried to make this…but when I added the sour cream it totally hardened up :( what did i do wrong? other than that, it is divine!

  11. Stef February 7, 2011 at 10:28 am #

    Treen- It’s hard to say. I did not have that experience. You have to stir it in pretty quickly, but other than that, I don’t know what else to suggest. Sorry. :(

  12. Craft Sparrow July 19, 2011 at 6:43 am #

    @Treen, you probably pulled your sour cream right out of the refrigerator and the temperature probably shocked the caramel into hardening. Instead of pouring it in all at once, try wisking in small portions until it all becomes consistent :) Good luck!


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