miso butterscotch caramel

Instructions

1. In a medium, heavy-bottomed saucepan, combine the sugar, water and corn syrup. Stir just until the sugar is evenly moistened.
2. Place over medium-high heat. Once the mixture begins to boil, stop stirring. If any sugar crystals form on the sides of the pan, use a wet pastry brush to wash them down.
3. Cook until the syrup turns a deep amber color, swirling the pan occasionally for even coloring. Watch closely near the end to prevent burning.
4. Remove the pan from the heat. Slowly pour in the room-temperature half-and-half while whisking continuously. The caramel will bubble vigorously.
5. Return the pan to low heat and whisk until any hardened bits dissolve and the sauce is completely smooth. If you plan to use a squeeze bottle, you may need to add a few extra tablespoons of half-and-half to thin it out. This sauce is already on the thinner side, but it will thicken as it cools, so keep that in mind.
6. Add the butter and whisk until fully melted and incorporated.
7. Remove from the heat and whisk in the white miso paste, then stir in the vanilla.
8. Let cool for 10-15 mins, then blend the caramel with a hand blender until smooth. Once it fully cools, transfer to a clean glass bottle or jar.