Miso Caramel Sauce

1. 1

   In a small saucepan, combine the cream and butter and bring just to a simmer over moderate heat.

2. 2

   In a medium saucepan, mix the sugar, corn syrup and water and cook over moderately high heat, without stirring, until the sugar is dissolved.

3. 3

   Using a wet pastry brush, wash down any crystals from the side of the pan.

4. 4

   Continue to cook, gently swirling the pan occasionally, until an amber caramel forms, about 5 minutes.

5. 5

   Remove the pan from the heat and whisk in the cream mixture; it will bubble up.

6. 6

   When the bubbles subside, very carefully pour the hot caramel into a heatproof blender.

7. 7

   With the blender on medium speed, gradually add spoonfuls of the miso until incorporated.

8. 8

   Transfer to a bowl and let cool, then whisk in the vanilla.

* Per serving · 4 servings · Values may vary.

No additional tips available.