Miso Caramel Recipe

soft and buttery miso caramels

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Soft and buttery caramels with a hint of miso to balance out the sweetness for the perfect balance of sweet, salty and umami


  • 400g Granulated sugar (2 cups)
  • 120g Unsalted butter (1/2 cup)
  • 60ml Glucose or corn syrup (1/4 cup)
  • 1 12oz can Evaporated milk
  • 2 tbsp White Miso


  1. Line a 8 x 8 inch / 20cm x 20cm square cake tin with parchment paper
  2. Combine the sugar, butter, and glucose or corn syrup in a medium saucepan over medium heat and heat until melted, stirring occasionally
  3. Once the. the mixture is completely melted and at a boil add a splash of evaporated milk (be careful as it will splatter)
  4. Continue to add the evaporated milk in splashes, mixing constantly in between until it's completely incorporated
  5. Once all the milk is incorporated add the miso to a fine-meshed sieve and place it in the caramel, stirring the miso to incorporate it slowly and evenly into the caramel (this process prevents the miso from forming large clumps in the caramel)
  6. Bring the caramel to a simmer and continue to cook until it reaches 230F-240F / 110C-115F, this can take up to 15 minutes, keep stirring the caramel to prevent it from burning
  7. Once it reaches the right temperature remove it from the heat and pour it into your lined tin
  8. Place in the fridge to chill for 4 hours, or in the freezer for 2 hours, or until firm and set
  9. Cut the caramel into small squares with a sharp knife on a cutting board and wrap them in parchment paper, enjoy!

Keywords: caramel, white miso, soft caramels, butterscotch

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