City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Miso Caramels

March April 2016

From Julie Van Rosendaal

Miso paste makes a more complex version of the usual salted caramels.

1 c. sugar

1/2 c. packed brown sugar

1/2 c. butter

1 c. heavy (whipping) cream

1/2 c. corn syrup or Lyle’s Golden Syrup

1 T. miso

pinch salt

Butter an 8×8-inch pan or line it with parchment. In a heavy medium saucepan, combine the sugar, brown sugar, butter, cream and syrup and cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.

Cook until the mixture reaches 244°F on a candy thermometer; remove from the heat, stir in the miso and salt and pour into the prepared pan. Let stand at room temperature until set. Cut into squares and wrap each individually in parchment.
Makes about 1 lb. caramels.