Miso-Maple Caramel Sauce


SourceRecipe from Krissy Ruddy
Prep time
Cooking time15 minutes
Total time15 minutes


Don’t doubt the miso! Added umami gives this caramel sauce an out-of-this-world flavor. This recipe was taught at a Depth of Flavor class with Krissy Ruddy. 


1/4 cup
butter (or ghee, unsalted)
1/4 cup
maple syrup
1/4 cup
sugar (raw)
3/4 cup
heavy cream
2 teaspoons
miso, sweet white
salt, kosher (coarse, or French sea salt, to taste)
vanilla extract (couple drops (optional))


Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Add in maple syrup and stir (be careful as it can sizzle and splatter a little bit!). Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. When it stops bubbling, whisk in miso, a pinch of coarse salt and vanilla extract. Can be made 1 week ahead. Cool, cover, and chill. Makes about 1 cup.