Step 1Melt the sugar until browned. In a heavy saucepan on medium heat, add the sugar. Swirl the pan every few minutes or so to heat the sugar evenly. BUT DO NOT STIR. The sugar will form clumps before melting. Once it begins to clump and melt on the bottom you can take a whisk and occasionally stir the sugar every few minutes. It will melt in about 10-15 minutes. Once the sugar has melted and amber brown remove it from the heat.
Step 2Add the butter. Once melted, immediately whisk in the butter. Be careful the mixture will violently bubble. Once combined, the texture should be thicker.
Step 3Add the heavy cream. Next, add in the heavy cream and whisk until combined. If the caramel hardens with the addition of the cold cream, place the pan over low heat and stir until the caramel is melted liquid again.
Step 4Add the miso. Whisk in the miso until combined. Allow the caramel to cool slightly before pouring into a heat-proof container. Store in the refrigerator in an airtight container.
