Something magical just happened in the kitchen today. In my on-going attempts to use things up in the kitchen, I stumbled upon miso caramel sauce. And because I had an abundance of apples in June (who knew), squash starting to be harvested, and bananas hanging off the trees, there was literally no reason not make the sauce!

I started with a very basic recipe that works just fine but I definitely want to tweak it a bit. Adding the miso gives it a little grit so I want to work on the texture. The color could have gone a little further, however, I wanted to give it some space for when I baste some grilled fruit with it. But the flavor? Insanely good! Burnt sweetness paired with the salty umami of miso danced the two step in mouth.

This is what I paired it with tonight. I don’t know if it was the Papalo Pisco Sours we were drinking but holy sweet goddesses in the heavens above!

Do. Not. Sleep. On. This. Sauce.

Here’s the basic recipe. I will keep tweaking this.

3/4 cup raw sugar

1/4 cup water

1/2 cup heavy cream

*I added a scant scant amount of freshly grated nutmeg, cardamom, and cinnamon.

Directions:

1. In a heavy bottomed saucepan set over medium-high heat, stir together sugar and water. Bring mixture to a boil. Do not stir the pan even if your tempted to. Sugar will get air and start crystallizing. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and starts to smell like caramel remove pan from heat.
2. Once off the heat, carefully pour in all of the cream. Be careful the caramel will start to bubble up (this why you don’t use a small sauce pan). Stir to combine. If the caramel seizes up during the process then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso (and spices if your adding them). Allow to cool slightly before pouring container. Store in the refrigerator.
3. You can reheat the sauce by portioning out some into a dish and microwaving in interval amounts so not to burn it.
4. Serve with ice cream, grilled fruit, drizzled over cake or literally by the spoonful! Enjoy!