Food recipes
Miso Butterscotch
Miso Butterscotch Ingredients: cream, whipped, cream topping, pressurized butter, without salt miso sugars, brown Directions: Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring o...
Miso Butterscotch
Ingredients:
cream, whipped, cream topping, pressurized
butter, without salt
miso
sugars, brown
Directions:
Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.
Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes.
Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes).
Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.
Ingredients:
cream, whipped, cream topping, pressurized
butter, without salt
miso
sugars, brown
Directions:
Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.
Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes.
Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes).
Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.