EMW || Nana’s Mountain Miso caramel

This iconic miso caramel is actually addictive. Add it to icecream - and savour every moment. You only need a little to make a big impression! Makes about 300g so double or triple it and give away to adoring friends or lovers.

INGREDIENTS

200g raw sugar

200g double cream

100ml water

30g unsalted butter

1 tbsp Mountain Miso

Makes about 300g

METHOD

Heat water, sugar and half of the butter in a medium-sized saucepan over medium heat and bring to the boil. Allow to sit on a vigorous simmer for a while. When the mixture starts to go brown and caramelise, turn down the heat.

Add cream and remaining butter and stir gently for 15 minutes over low-medium heat. Once a lovely thick consistency, take off the heat, allow to cool slightly before stirring in the miso until the caramel is completely smooth and well incorporated.

Serve with your favourite desert either warm or cold. Can be kept in the fridge for up to a month (if it lasts that long).

Buon appetito 🍋