Take the salted caramel trend to a more sophisticated place by adding the umami note of miso. Delicious on ice cream, cakes, or added to pies.
Ingredients:
2 T butter
1/4 cup maple or brown sugar
1/4 cup maple syrup
3/4 cup heavy cream
1 T miso
Melt the butter in a saucepan.
Whisk in the sugar and bring to the boil.
Add the maple syrup and continue to whisk for another minute.
Slowly add the cream, whisking, and bring to a boil.
Continue to whisk while the sauce simmers, until it is thick enough to coat the back of a spoon (this will take a few minutes).
Once thickened, whisk in the miso.
Store in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
