Miso Caramel Sauce
- serving for 3-4
- 0.5 hours
- pan
For Miso Caramel Sauce
Ingredient
caster sugar 150 g
water 60 g
double cream 120 g
white miso paste 2 tbsp
Directions
-
Caramelize sugar and water without stirring
-
Add warm cream then stir in miso paste
Principles
- Water in making caramel: heat and caramelize the sugar evenly
- Heat cream: create a smooth and creamy caramel sauce without any grainy texture or crystallization
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Thread Stage: 106c ; Soft Ball Stage: 112c ; Firm Ball Stage: 118c ; Hard Ball Stage: 121c ;
Soft Crack Stage: 132c ; Hard Crack Stage: 149c ; Light Caramel Stage: 160c; Dark Caramel Stage: 171c
credit to chefthombateman