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Miso caramel


This recipe takes salted caramel up to the next level, by adding miso you not only get the salty flavour that works so well in caramel, but you also get a longer, deeper flavour from the miso as it is a fermented product, so bags of flavour. It’s amazing with vanilla ice cream, dark chocolate, apples, banana or just eaten from a spoon.




110g White sugar

100g Soft brown sugar

85g Salted butter

125g Double cream

40g Miso paste


Here’s how:


Melt the butter in a shallow pan, then add both the sugars.
By using two types of sugar you get a better, more complex caramel flavour than just using white sugar, however you can still make it with just white if that’s all you’ve got in the cupboard.
Stir the butter and sugar together, then add the double cream before turning the heat up so that the ingredients come to a boil.
When the sugar has dissolved add the miso paste and simmer for 1 minute. Remove from the heat and leave to cool for 10 minutes before pouring into a clean glass jar.
Store in the fridge.


Recipe by Peter Sidwell

Miso caramel

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