I know, I know: this blog is rapidly turning into 101 ways with miso. I am obsessed but for good reason: salted miso caramel is incredibly wonderfully bloody good. The new salted caramel; there, I said it. Now make it and tell me I’m wrong.
Salted miso caramel slice
For the base:
butter 90g, melted
brown sugar 100g
fine cornmeal 80g
plain or gluten free flour 80g
baking powder 1/2 teaspoon (check it’s gluten free if that’s a concern)
Preheat oven to 180°C. Melt the butter and add to the brown sugar, cornmeal, flour, and baking powder, stirring really well to get rid of any lumps. Press into a lined baking tin measuring about 20 x 15cm. Bake at 180°C for 15-20 minutes until lightly browned and puffed up. Remove from oven and leave to cool for 5 minutes.
For the miso caramel topping:
condensed milk a 395g can
shiro miso 4 tablespoons (light miso, info on the different types here)
golden syrup 3 tablespoons
sea salt a large pinch, plus extra for sprinkling on top
Place the butter, miso, golden syrup, and salt in a medium saucepan. Use a whisk to break up any miso lumps and gently bring to a boil over a low-medium heat. Remove from heat and set aside.
Pour the miso caramel over the base, spread it out evenly and sprinkle fairly generously with sea salt. Put the slice back into the oven for a further 20 minutes or until it has turned golden brown with darkened edges – the more caramelised the better!
Remove the slice from the oven and leave to cool for a couple of hours, before you cut it into bars and have a bloody great time.