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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.

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5 from 1 vote

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!
Course Dessert
Cuisine American
Keyword how to make salted caramel, miso salted caramel, salted caramel recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings
Calories 87kcal
Author Stef


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


  • In a small cup, dissolve the miso in the water.
  • In a medium-sized saucepan on high heat, combine the sugar and corn syrup.
  • 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!)
  • Cool for one minute.
  • Add the miso and vanilla and stir rapidly to combine.
  • Whisk in the sour cream.
  • Cool to room temperature.
  • Use however you'd like - drizzled on fruit, on fingers, on ice cream, or on cupcakes!


Nutrition Facts
Salted Caramel Recipe With a Secret Ingredient
Amount Per Serving
Calories 87 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 2mg1%
Sodium 59mg2%
Potassium 9mg0%
Carbohydrates 20g7%
Sugar 19g21%
Vitamin A 30IU1%
Calcium 5mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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12 comments on “Salted Caramel Recipe With a Secret Ingredient”

  1. Anonymoussays:

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

  2. Megansays:

    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. Stefsays:

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

  5. 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. Marisays:

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

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

  8. Anonymoussays:

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

  9. K Bluesays:

    I’m so intrigued. I must try this!

  10. *Treensays:

    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. Stefsays:

    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. @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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