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.
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 the 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.