Miso Caramel

½ cup of caramel
Miso Caramel - Thug Kitchen

From October to New Years this sweet and savory sauce gets drizzled on JUST.ABOUT.EVERY.GODDAMN.THING but especially fruit.

1 cup sugar (cane sugar or brown will work)
½ cup water
1 cup coconut milk*
2 tablespoons of white miso
1 teaspoon vanilla extract
a pinch of salt

Grab a small saucepan and dump the sugar and the water in. Put the pot over a medium heat and stir together so that the sugar starts to dissolve. Bring it to a gentle boil for at least 10 minutes or until sugar looks all dissolved and its starting to feel a little thicker. Add the coconut milk and stir it all up. Mix the miso and vanilla extract together in a small dish with a little bit of water so that the miso isn’t all chunky and is more like a gravy. Pour this in the sugar coconut milk mix and keep simmering for another 10 minutes or until about a quarter of the liquid has evaporated and that the fucker starts to look like caramel. Yeah, you fucking know what it should look like. Stir every minute or so while this is going down so you don’t get a gross skin on top or let that son of a bitch boil over.

Let it cool for at least 15 minutes before you serve it. If you decide to make this ahead of time it will really thicken up in the fridge, so pull it out 30 minutes before you want to get down so that it can warm to room temperature for easier dipping or just heat in up for a bit on the stove top again. Serve with some motherfucking apple slices.

*The kind from a can. None of that fancier shit.

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