This velvety sauce combines the rich sweetness of caramel with a hint of savoury umami from white miso. There are SO many ways to enjoy it. I personally like to drizzle it over vanilla ice cream for a sublime but simple treat. But it’s equally as delicious poured over a slice of cheesecake, or spread generously on thick, buttered toast.
½ cup caster (superfine) sugar
½ cup thickened (heavy) cream
1 tbsp white (shiro) miso
- Place the sugar and 2 tablespoons of water in a small saucepan over low heat. Cook, stirring until the sugar dissolves. Bring to a simmer and simmer for 6–8 minutes or until the mixture turns a deep golden colour. Remove from the heat and carefully add the cream – take care as the mixture will splutter. Return to the heat and stir until the mixture is smooth. Whisk in the miso paste. Allow to cool before serving.
