Make these sweet miso caramels, then check out our salted caramel fudge, Turkish delight and honeycomb.

Cookery tip: White miso is sweeter and gives the best flavour when using in sweet recipes.


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


  • 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. Put a sugar thermometer into the pan and simmer until the mixture reaches 125C. 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 2

    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.


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