This is a must-have on the Miso Caramel Galette . I find this thick yet pourable, pleasantly salty-sweet caramel is even more awesome when prepared with Sucanat (Sugar Cane Natural) than with light brown sugar. Who would have thought?
YIELD: About ¾ cup (200 g) caramel
2 tbsp (36 g) white miso
1 tsp (5 ml) pure vanilla extract
¾ cup plus 2 tbsp (165 g) Sucanat or ¾ cup (165 g) packed organic light brown sugar
¾ cup (180 ml) unsweetened canned coconut milk or coconut cream
In a small bowl, stir to combine the miso and vanilla. Set aside.
In a small saucepan, bring the Sucanat and milk to a boil on medium-high heat, stirring to dissolve the sugar crystals, about 1 minute. Continue to cook on medium heat, using a pastry brush to brush any sugar crystals from the sides of the saucepan. Do not stir at this point as this would cause crystallization. Cook until the bubbling mixture reaches 230°F (110°C) on a candy thermometer, adjusting the heat as needed. This will take about 8 minutes.
Turn off the heat, leaving the saucepan on the burner. Whisk the miso and vanilla preparation into the mixture. The miso might have trouble getting non-clumpy at first, but it will dissolve completely as the caramel is whisked while cooling down. Let it cool completely, whisking occasionally. Refrigerate in an airtight container for at least 1 hour or overnight. The caramel will thicken as it cools. This caramel can be drizzled on apple pie (here ) and ice cream, or apple slices for dipping.