Preparation

• Combine the heavy cream and glucose syrup.

• Heat to 158-176°F and keep warm.

• Cut the butter into small pieces.

• Weigh the miso into a separate container.

• Use a tall, heavy-bottomed saucepan.

Adding cold cream to hot caramel causes vigorous bubbling and can make the caramel seize. Always warm the cream beforehand.

Step 1: Caramelize the Sugar

1: Add sugar and water to the saucepan.

2: Heat over low to medium heat until the sugar dissolves completely.

3: Once boiling, avoid stirring; gently swirl the saucepan as needed.

4: Continue heating until the caramel turns a medium amber color.

5: Target temperature: approximately 338-347°F.

Step 2: Add the Cream

1: Once the caramel reaches the desired color, remove it from the heat.

2: Add the cream and glucose syrup mixture, warmed to 158-176°F, in 3–4 small additions.

3: After the bubbling subsides following each addition, stir with a heat-resistant spatula or whisk.

4: Once all the mixture has been added, return the saucepan to low to medium-low heat.

Step 3: Adjust the Consistency

• After adding the cream, maintain a gentle boil until the temperature at the center of the sauce reaches 221–225°F.

* 219-221°F : A thinner consistency, suitable for beverages and lattes.

* 223-225°F: A standard dessert sauce consistency.

* 226°F or higher: The sauce may become quite firm after cooling.

• For typical caramel sauces, heating to approximately 225°F is said to provide a moderately thick consistency while keeping the sauce pourable.

• If a Brix refractometer is available, cool a small sample to approximately 68°F before measuring. Use 68–72°Brix as a preliminary target.

Step 4: Add the Butter

1: Remove from the heat and allow the sauce to cool to approximately 185-194°F.

2: Add unsalted butter in several additions.

3: Use an immersion blender or whisk to emulsify until smooth and uniform.

Adding butter while the sauce is too hot can cause the fat to separate. Allow the temperature to drop slightly before adding it for a smoother finish.

Step 5: Add the Miso

Add the miso toward the end of the process, rather than before caramelizing the sugar.

1: In a separate container, combine the miso with a small amount of the warm caramel sauce from the saucepan.

2: Mix until a smooth paste forms.

3: When the sauce in the saucepan reaches approximately 167-185°F, stir the miso mixture back in.

4: Blend with an immersion blender for 1–2 minutes, avoiding excessive air incorporation.

5: Briefly hold the sauce at 167°F or above, then cool.

Step 6: Add the Vanilla and Adjust the Salt

1: When the sauce reaches approximately 149-158°F, add a small amount of vanilla extract.

2: Taste the sauce.

3: Add salt gradually only if additional saltiness is needed.

Add the vanilla at the end, as high temperatures can cause its aroma to dissipate.

Filling and Cooling