Legendary Miso Butter Caramel Recipe
Unlocking Umami: tweaking a classic salted butter caramel recipe with miso for a unique flavor boost
Everyone is familiar with salted butter caramel: as sugar slowly heats up, its molecules break down and form new compounds that produce a deep, rich flavor and a dark golden-brown hue. To further enhance the taste and texture, salt and butter are added.
An amazing ingredient has been neglected by bartenders in recent years and is typically considered a syrup for baristas and a cake sauce. However, this classic ingredient can serve as an umami booster if tweaked. Instead of using regular salt, try using miso.
The key is to think of miso as salt with a greater depth of flavor. Miso is a traditional Japanese fermented ingredient made from soybeans, koji, and salt. Soybeans, a primary component of miso, are rich in protein, which is composed of 20 different amino acids. When koji does its job, it breaks down proteins into amino acids, which makes this ingredient an umami bomb.
Miso Butter Caramel Recipe:
300 g sugar
60 g miso solution*
240 g coconut cream
75 g unsalted butter
Miso solution: Mix 1 part miso paste with 3 parts water, let it sit for 1 hour at room temperature, then strain through a super bag.
Instructions:
Mix the sugar and miso solution in a pot. Place the pot over medium-high heat and refrain from stirring at this point. You can gently swirl the pot if you need to redistribute some of the sugar, but don’t stir!
The mixture will bubble and darken.
Remove from heat and pour in the cream while whisking vigorously. Expect it to be steamy and bubble a lot.
Whisk in the butter and stir until melted.
Return the caramel to medium heat and whisk continuously for 2-3 minutes. Don’t let it boil over.
Remove from heat and pour the miso butter caramel into a container to cool and store.
Basically, you heat sugar and some water until it caramelizes to a golden color. Then, add cream and butter, and heat it once more. This caramel can be used in Old Fashioneds, Espresso Martinis, or as an ingredient for espuma.
Incorporating miso into your salted butter caramel not only adds a rich umami depth but also elevates the complexity of flavors in your recipes. Whether in cocktails, desserts, or sauces, this simple swap can transform classic dishes into extraordinary culinary experiences
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Denis Pashkov
cosmos society