I kept thinking about the caramel, so with Mother's Day coming up, why not surprise my mom with soft caramel candies flavored with miso? Although this recipe requires a candy thermometer and close monitoring, the process itself is quite easy and you're left with dozens of soft, toasty, sweet chews to give away or hoard for yourself. (Click "Read More" below for the full recipe.)
Makes: 64 pieces
Total Time: 40 minutes, plus at least
4 1/2 hours cooling time
Hands-On Time: 40 minutes
Nice to Know: The caramels will keep in the refrigerator or freezer
for up to 1 month. Let them come to room
temperature before serving.
What to Buy: Be sure to use white miso here, as its red or yellow
counterparts will have too strong a flavor. You can
find miso refrigerated at most grocery stores.
Special Equipment: You will need a deep/fry candy thermometer
for this recipe.
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
2 tablespoons white miso, at room temperature
Wax paper, for wrapping the caramels
- Cut a 12-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide. Line an 8-by-8-inch baking pan with the parchment, seam-side down (the 2 long ends will hang over the edges). Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners. Coat the parchment and sides of the pan with cooking spray and set aside.
- Microwave the cream and butter on high until the butter is melted and the cream is hot to the touch, about 2 minutes. (Alternatively, heat the cream and butter in a small saucepan over low heat.)
- Place the sugar, corn syrup, and water in a medium heavy-bottomed saucepan (at least 3 quarts) over medium-high heat and bring to a boil, stirring occasionally until the sugar is completely melted, about 6 minutes.
- Clip a deep fat/candy thermometer to the side of the pan and continue to cook without stirring, swirling the pan occasionally, until the syrup turns an amber color and reaches 360°F, about 7 minutes.
- Remove the pan from the heat and slowly and carefully stir in the cream and butter mixture (it will bubble up). Place the pan back over medium-high heat and cook without stirring until the caramel reaches 250°F, about 4 minutes more.
- Working quickly, remove the the pan from the heat and remove the thermometer. Quickly whisk in the miso, making sure it is completely incorporated and there are no lumps.
- Immediately pour the caramel into the prepared pan. Rap the pan against the counter a few times to work out any air bubbles.
- Place the pan on a wire rack and let cool completely, at least 4 hours or preferably overnight. When ready to cut the caramels, place the pan in the refrigerator for 30 minutes so the caramel is firm enough to cut.
- Grasping the overhanging parchment, pull the caramel slab out of the pan and place on a cutting board. Using a greased sharp knife, cut the slab into 64 (1-inch) pieces. Wrap each caramel in wax paper, or using your hands, roll each caramel between your hands to form a log before wrapping in wax paper. The caramels will keep in the refrigerator or freezer for up to 1 month. Let them come to room temperature before serving.