A small bowl of miso caramel sauce.

Ridiculously Good Miso Caramel Sauce

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Every food blog needs its own recipe for caramel sauce. Right? Ok, I may have just made that up, but it feels like a thing. Regardless, I’ve had the the idea for miso caramel sauce floating around in my head for quite some time. It’s similar to the salted caramel flavor that we all know and love, but with a much more complex and interesting flavor. Now seemed like the perfect time to bring it to life, as fall and winter call for rich, decadent, and comforting desserts. To me, that means caramel.

So why should you make this? It’s not quite socially acceptable to eat it out of the jar. I mean, I totally wouldn’t tell anyone if you did. And I’d fully respect and understand the decision to do so. The official reason to make this, however, is to use it in other recipes. I decided to make this a standalone recipe because it’d be great in many things. For example, I’ll be posting a recipe for miso caramel apple pie in a couple of weeks. (Just you wait – it’s a true dream pie.) And that’s just the tip of the iceberg in terms of things I plan to make with this stuff. I mean honestly, the possibilities are endless. So yeah, you’re making an ingredient with this recipe. But I promise it’s worth it.

A small jar of miso caramel sauce.

Miso Caramel Sauce

Course Dessert
Keyword caramel, caramel sauce, dessert, miso butter, miso caramel, miso caramel sauce, white miso
Servings 1 cup


  • 1 cup Granulated sugar
  • 1/2 cup Heavy whipping cream
  • 4 tbsp Butter (sliced)
  • 3 tbsp White miso
  • 1 tsp Vanilla extract


  • Melt the sugar in a small saucepan over medium heat. Stir frequently. This should somewhere in the realm of 5-10 minutes. If it starts to get super clumpy, lower the heat.
  • Add in the butter and whisk to combine.
  • Once the butter has been fully incorporated, lower the heat (to medium low, if it's not already there) and slowly pour in the cream with one hand while whisking with the other. It may get pretty bubbly, so be careful!
  • Add in the miso and vanilla extract and whisk until fully incorporated. Then transfer to an airtight container and let it cool! (Oh, and if your sauce contains a lot of clumps, strain it before letting it cool. Don't feel bad – sugar work is hard!)


Store in the fridge for up to 2 weeks if not using immediately! 

And that’s it! You’ve now got the caramel sauce of my dreams.

If you make this, let me know in the comments or on Instagram! And if you do something cool with it, definitely let me know. I’d absolutely love to hear about the magical treats this sauce helps to create.

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