Miso Caramel Sauce

• 1 1/2 cups heavy cream
• 6 tablespoons unsalted butter
• 1 1/2 cups sugar
• 1/3 cup light corn syrup
• 1/4 cup water
• 1/2 cup white miso
• 1/2 teaspoon pure vanilla extract

1. In a small saucepan, combine the cream and butter and bring just to a simmer over moderate heat.
2. In a medium saucepan, mix the sugar, corn syrup and water and cook over moderately high heat, without stirring, until the sugar is dissolved.
3. Using a wet pastry brush, wash down any crystals from the side of the pan.
4. Continue to cook, gently swirling the pan occasionally, until an amber caramel forms, about 5 minutes.
5. Remove the pan from the heat and whisk in the cream mixture; it will bubble up.
6. When the bubbles subside, very carefully pour the hot caramel into a heatproof blender.
7. With the blender on medium speed, gradually add spoonfuls of the miso until incorporated.
8. Transfer to a bowl and let cool, then whisk in the vanilla.

heavy cream, unsalted butter, sugar, light corn syrup, water, white miso, vanilla

Taken from www.foodandwine.com/recipes/miso-caramel-sauce (may not work)