Miso Caramels

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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.

We recommend using a sugar thermometer to get the perfect caramel. If you don't have one on hand, you can add a small amount of your caramel into a glass of cold water. When it's the right temperature, you should be able to roll it up into a soft ball after that submersion.

100g White Miso
50g Runny Honey
250ml Double Cream
200g Caster Sugar
200g Light Brown Soft Sugar
100g Unsalted Butter
Sea Salt Flakes