Ingredients:

  • 200g organic cane sugar
  • 60ml filtered water
  • 1 tbsp light corn syrup
  • 180ml heavy cream (min 36% fat)
  • 45g unsalted grass-fed butter, room temperature
  • 1 tsp vanilla bean paste
  • 45g white miso (Shiro miso)

Instructions:

  1. Combine the organic cane sugar, filtered water, and corn syrup in a heavy-bottomed stainless steel saucepan over medium heat.
  2. Stir gently only until the sugar dissolves. Once the mixture begins to bubble, stop stirring immediately. Use a wet pastry brush to wipe down any sugar crystals on the sides of the pan.
  3. Allow the mixture to boil undisturbed. Monitor the color as it shifts from pale gold to a deep, penny-colored amber (mahogany). Once it reaches this stage and smells nutty, remove the pan from the heat immediately.
  4. Slowly pour in the heavy cream while whisking constantly. Note that the mixture will bubble up violently; continue whisking until the emulsion is smooth.
  5. Incorporate the room temperature butter and vanilla bean paste, whisking until fully melted and combined.
  6. Temper the white miso by whisking it into the warm caramel sauce until completely smooth and homogenized. Transfer to a glass Mason jar to cool.