Sticky, sweet and slightly savoury miso caramels. These are so quick to make and are perfect for anyone with a sweet tooth.
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Serves
8
Miso Paste
Runny Honey
Double Cream
Caster Sugar
Light Brown Sugar
Unsalted Butter
Sea Salt Flake
Serves
8
Miso Paste
Runny Honey
Double Cream
Caster Sugar
Light Brown Sugar
Unsalted Butter
Sea Salt Flake
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grease a square tin and line with baking paper.
Step 2.
Whisk the miso, honey, double cream, caster sugar, light brown sugar in a pan until completely dissolved. Add in the butter and bring to a boil.
Step 3.
Cook for 15 mins or until a thermometer inserted reads 125°C. To check its ready, add a small amount into a glass of cold water. If it's the right temp, you should be able to roll it up into a soft ball.
Step 4.
Pour into the lined square tin, and tap it on the surface a few times to remove the bubbles. Sprinkle liberally with sea salt and allow to cool fully (will take around 2 hours).
Step 5.
Slice into bite-sized pieces and enjoy.
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