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.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
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
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!