Miso salted caramel is one of those things that you really just have to try to understand how amazing it is.
It was so good that we simply had to recreate this recipe at home and immediately began to scour the internet for the answer.
We’re a refined sugar-free family, so that sugar had to go. I’ve had great success replacing sugar with either honey or maple syrup, depending on what I have on hand. The boiling point is slightly different, but I honestly find it handles much better than sugar and I have rarely burned a batch. You can boil it at quite high temperatures and safely make a delicious caramel.
I have to be dairy-free for my thyroid. You can replace the butter with coconut oil and the whipping cream with cashew butter. Boil it with the other ingredients (minus the miso - that needs to be stirred through at the end to retain probiotic benefits) and it thickens up beautifully and tastes amazing.
Vegetarians and vegans, prepare to skip this bit…
I'll be honest, it’s not where I saw myself going with this, but we are so limited with dietary restrictions in our family and it was just really hard to find a fat that has a high smoke point that no-one in our family was allergic to.
Not gonna lie, reactions have been interesting.
It seems people who are very happy to roast their potatoes in goose fat were very offended by their desserts containing duck fat - even though they’d already eaten said dessert and told me how delicious it was and asked if could they have the recipe.
Look, I’m not going to go all out and say that everyone should do this - if everyone in your family is happy with butter, I’d go that route personally, and if not, then the avocado/coconut oil blend is amazing.
But if you can’t manage either of those, duck fat is an option. The flavour is super mild and it goes with pretty much everything.
I’ve served this caramel with pancakes, I’ve served it over a Wild Orange cake, we've had it on chocolate cake, over ice cream (I'm a big fan of it with Booja Booja's caramel pecan praline), I’ve eaten it from the jar on a spoon (and caught my kids doing the same) and I can tell you, there is no wrong way to eat this caramel.
Have a go and let me know which version of this recipe you’ll be making!
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