Miso Caramel Syrup
Yield
- Yield
- 300 ml
Prep ingredients
- 90 g White Sugar
- 90 g Muscovado Sugar
- 60 ml Hot Water
- 30 ml Cream
- 15 g Coconut Oil
- 15 g Shiro Miso
Instructions
Dry caramel white and muscovado sugars. Add hot water, cream and coconut oil, whisk together. Whisk in shiro miso. Cool, then strain.
