Miso Caramel Sauce

Miso Caramel Sauce

Ingredients:
cream, fluid, heavy whipping
butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
miso
vanilla extract

Directions:
In a small saucepan, combine the cream and butter and bring just to a simmer over moderate heat.
In a medium saucepan, mix the sugar, corn syrup and water and cook over moderately high heat, without stirring, until the sugar is dissolved.
Using a wet pastry brush, wash down any crystals from the side of the pan.
Continue to cook, gently swirling the pan occasionally, until an amber caramel forms, about 5 minutes.
Remove the pan from the heat and whisk in the cream mixture; it will bubble up.
When the bubbles subside, very carefully pour the hot caramel into a heatproof blender.
With the blender on medium speed, gradually add spoonfuls of the miso until incorporated.
Transfer to a bowl and let cool, then whisk in the vanilla.