Miso Maple Caramel Sauce will elevate your dessert game in a drizzle! Our 5-ingredient recipe combines sweet maple syrup with umami-packed miso for the ultimate dessert topping. Drizzle it over everything from ice cream and cakes to pancakes and apples.
This miso caramel sauce is our go-to dessert topping year-round, but especially for holiday baking. The salted caramel has rich notes of toffee, vanilla, and white miso. We especially love it on ice cream and apple tarts, but it makes any sweet treat better. Trust us, you will never want normal caramel sauce again!
Looking for other sweet toppings and spreads? Try our Lemon Curd, Lilikoi Butter, Apple Curd, or our Strawberry Compote.
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Why You'll Love This Caramel Sauce
- Taste - Unlike traditional caramel sauce, our sauce deepens the sweetness of the caramel with miso paste.
- Texture - This sauce is silky smooth.
- Effort - It is easy to make and perfect for any skill level.
- Time - It takes about 15 minutes to boil the syrup and stir in the other ingredients.
Key Ingredients
- Butter - Butter gives the caramel its creamy rich flavor.
- Maple syrup - Maple syrup provides the caramel with its signature deep sweetness.
- Heavy cream - Heavy cream makes the sauce creamy and smooth.
- White miso paste - White miso provides a unique umami counterpoint.
- Kosher salt - The white miso paste is salted, but you can use kosher salt to salt the caramel to taste!
- Thermometer - Use a thermometer to accurately measure the temperature.
See recipe card for quantities.
Variations
- Chocolate - Add cocoa powder or chopped semi-sweet chocolate for a chocolatey twist.
- Nuts - Add chopped pecans or walnuts to make it nutty.
- Vanilla - Add a teaspoon of vanilla extract or vanilla bean paste when you add the butter and miso for a hint of warm vanilla.
How to Make Miso Caramel Sauce
- Boil maple syrup - In a heavy-bottomed saucepan or dutch oven, add maple syrup and cook on high heat to bring the syrup to a boil. Boil until the syrup mixture reaches 225°-230°F. (Photo 1)
- Add ingredients - Remove the saucepan from heat and stir in the butter and miso paste until both melt into the syrup. Then stir in the heavy cream and salt and stir until just combined. Don't over-stir or the caramel will crystalize. (Photo 2 and 3)
- Store - Pour the caramel sauce into a heat-safe, air-tight container and allow to cool. Once cooled, cover and refrigerate. As the mixture cools, it will thicken. Then use it on desserts, with sliced apples, on ice cream, and more. (Photo 4)
Cooking Tips
- Use high-quality Grade A maple syrup for the best flavor.
- Keep a close eye on the heat to prevent the maple syrup from burning.
- Let the miso reach room temperature before adding it to the mixture so it blends in well.
- Stir the sauce gently after adding the cream and butter to prevent crystallization.
- Use a silicone baking spatula to make stirring easy and to prevent stickiness.
Caramel Sauce FAQs
Yes, you can but the caramel won't have the same deep sweetness that maple syrup provides.
Yes, you can use milk as a substitute for heavy cream but it won't be as rich or creamy.
If your sauce is too thick, you can add a little more maple syrup and cream.
Related Recipes
Love This Maple Caramel Sauce?
Please leave a 5-star rating in the recipe card below & leave a comment below. Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade caramel sauce!
📖 Recipe
Miso Maple Caramel Sauce
Equipment
- 1 saucepan
Ingredients
- 2 tablespoon butter
- 1 cup maple syrup grade A or B
- ¼ cup heavy cream
- 1 tablespoon white miso paste
- â…› teaspoon kosher salt or sea salt
Instructions
- Boil syrup - In a heavy-bottomed saucepan or dutch oven, add maple syrup and cook on high heat to bring the syrup to a boil. Boil until the syrup mixture reaches 225°-230°F.1 cup maple syrup
- Add ingredients - Remove the saucepan from heat and stir in the butter and miso paste until both melt into the syrup. Stir in the heavy cream and salt and stir until just combined. You don’t want to over-stir or the caramel will crystalize.2 tablespoon butter, ¼ cup heavy cream, 1 tablespoon white miso paste, ⅛ teaspoon kosher salt or sea salt
- Store - Pour the caramel sauce into a heat-safe, air-tight container and allow to cool. Once cooled, cover and refrigerate. As the mixture cools, it will thicken and can be used on desserts, with sliced apples, on ice cream, and more.
Video
Notes
- Refrigerate miso caramel sauce in an air-tight container or lidded jar for up to 2 weeks. You can also freeze it in an air-tight container for up to 3 months. When you are ready to enjoy it, thaw it in the fridge overnight. When you are ready to reheat it, warm it in a microwave shortly or or on the stove over low heat.
- Use high-quality Grade A maple syrup for the best caramel sauce flavor.
- Keep a close eye on the maple syrup to prevent it from burning.
- Allow the miso to reach room temperature before adding it to the mixture so it blends in easier.
- Stir the sauce gently after adding the cream and butter to prevent it from crystalizing.
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