MISO CARAMEL RECIPES
SWEET MISO CARAMEL RECIPE - OLIVEMAGAZINE
These umami toffees are the perfect combination of sweet and salty. Wrap them up in white greaseproof paper and give them as presents this Christmas
Provided by OLIVEMAGAZINE.COM
Categories Baking and desserts
Total Time 40 minutes
Number Of Ingredients 7
Steps:
- Oil an 18cm square tin then line with baking paper. Whisk the miso and honey into the double cream until completely combined and smooth. Pour into a large pan with the sugars and butter and heat, stirring until the butter has dissolved completely then bring to the boil. Put a sugar thermometer into the pan and simmer until the mixture reaches 125C. Remove from the heat and leave for a minute to let the bubbles subside, then pour into the prepared tin and leave until cold.
- Once set, turn out and cut into bite-size pieces. Wrap in white baking paper or wax paper and package into little bags to give as gifts.
Nutrition Facts : Calories 43 calories, FatContent 2 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium
MISO CARAMEL | BAD MANNERS
From October to New Years this sweet and savory sauce gets drizzled on JUST.ABOUT.EVERY.GODDAMN.THING but especially fruit.
Provided by Bad Manners
Yield ½ cup of caramel
Number Of Ingredients 6
Steps:
- Grab a small saucepan and dump the sugar and the water in. Put the pot over a medium heat and stir together so that the sugar starts to dissolve. Bring it to a gentle boil for at least 10 minutes or until sugar looks all dissolved and its starting to feel a little thicker. Add the coconut milk and stir it all up. Mix the miso and vanilla extract together in a small dish with a little bit of water so that the miso isn’t all chunky and is more like a gravy. Pour this in the sugar coconut milk mix and keep simmering for another 10 minutes or until about a quarter of the liquid has evaporated and that the fucker starts to look like caramel. Yeah, you fucking know what it should look like. Stir every minute or so while this is going down so you don’t get a gross skin on top or let that son of a bitch boil over. Let it cool for at least 15 minutes before you serve it. If you decide to make this ahead of time it will really thicken up in the fridge, so pull it out 30 minutes before you want to get down so that it can warm to room temperature for easier dipping or just heat in up for a bit on the stove top again. Serve with some motherfucking apple slices. *The kind from a can. None of that fancier shit.
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Reviews 3.8
Total Time 20 minutes
Calories 218 calories per serving
- 1. In a medium saucepan over medium heat, add the sugar and 2 tablespoons water. Stir to combine, then bring to a boil. Once boiling, continue to cook over medium heat for about 7 to 9 minutes, occasionally swirling the mixture to prevent sticking. 2. While the sugar mixture boils, microwave the remaining 1 tablespoon of water in a small bowl for 10 seconds. Add the miso paste to the bowl and stir until dissolved, about 2 minutes. 3. Once the sugar mixture turns brown, turn off the heat and move the saucepan to a cold burner. Stir in the coconut cream. Thoroughly whisk in the dissolved miso paste and vanilla extract if desired. Simmer the caramel over low heat for 3 to 4 minutes to thicken it, stirring it periodically. The longer it simmers, the thicker and more reduced it will be. 4. Remove from heat and let cool for 5 minutes more. Top with flaky salt if desired and serve immediately or store in a jar or airtight container, refrigerate and reheat to serve.
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