Sweet miso caramels

Sweet miso caramels

  • makes 70
  • A little effort

These umami toffees are the perfect combination of sweet and salty. Wrap them up in white greaseproof paper and give them as presents this Christmas


*White miso is sweeter and gives the best flavour when using in sweet recipes.


  • flavourless oil
  • white miso 4 tbsp
  • runny honey 2 tbsp
  • double cream 200ml
  • caster sugar 150g
  • light brown soft sugar 150g
  • unsalted butter 75g


  • Step 1

    Oil an 18cm square tin then line with baking paper. Whisk the miso and honey into the double cream until completely combined and smooth. Pour into a large pan with the sugars and butter and heat, stirring until the butter has dissolved completely then bring to the boil.

  • Step 2

    Put a sugar thermometer into the pan and simmer until the mixture reaches 125C.

  • Step 3

    Remove from the heat and leave for a minute to let the bubbles subside, then pour into the prepared tin and leave until cold.

  • Step 4

    Once set, turn out and cut into bite-size pieces. Wrap in white baking paper or wax paper and package into little bags to give as gifts.

Nutritional Information

  • Kcals 43
  • Fat 2.6g
  • Saturates 1.5g
  • Carbs 4.9g
  • Sugars 4.7g
  • Protein 0.2g
  • Salt 0.1g