Miso Caramel
This Miso Caramel is the perfect match for your ice cream, pancakes, waffles, or cakes. The use of yogurt instead of cream adds acidity and reduces the fatness of the recipe, making it more balanced.
Add <quantity>300<unit>g</unit></quantity> of plain yogurt and <quantity>150<unit>g</unit></quantity> of brown sugar to a bowl
Add <quantity>20<unit>g</unit></quantity> of miso and whisk until combined
Add <quantity>250<unit>g</unit></quantity> of sugar and <quantity>70<unit>ml</unit></quantity> of water to a pan over medium heat. Gently stir it
Cook the mixture, without stirring, until the sugar is caramelized and golden brown. Tilt the pan during the process to help evenly caramelize it
Turn the heat down to low and carefully add the yogurt mixture. Mix until homogeneous
Turn off the heat and add <quantity>100<unit>g</unit></quantity> of cubed cold butter. Add the butter in batches, mixing in between to help melt
Whisk until the butter is fully incorporated. The miso caramel is ready
Let it cool down and enjoy!
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