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Miso Caramel Apple

Miso Caramel Apple

The caramel in this recipe is chewy, so it will stick to the apple but won’t turn into a hard shell when cooled.


  • 1½ teaspoons plus 1 cup sugar
  • 3 tablespoons sesame seeds
  • 2 tablespoons white miso, divided
  • 4 medium Granny Smith apples (about 1⅓ pounds)
  • Nonstick vegetable oil spray
  • 2 tablespoons light corn syrup

Recipe Preparation

  • Preheat oven to 275°. Pulse pistachios and 1½ tsp. sugar in a food processor until nuts are the size of split peas. Add sesame seeds and 1 Tbsp. miso; continue to pulse until incorporated and no clumps of miso remain. Spread evenly on a rimmed baking sheet. Bake until lightly browned, 15–20 minutes; let cool.

  • Meanwhile, insert ice-pop sticks into top of each apple, then push into center of apple. Spray a large plate or small baking sheet with nonstick spray.

  • Bring corn syrup, 1 cup sugar, and 2 Tbsp. water to a boil in a medium saucepan, stirring to dissolve sugar. Continue to boil, brushing down sides of pan with a damp pastry brush and swirling pan occasionally (do not stir), until caramel is light amber, 5–7 minutes.

  • Carefully add cream and salt and whisk to combine; caramel will bubble up vigorously and may seize, but will become smooth again after whisking. Transfer to a medium bowl. Working quickly, whisk remaining 1 Tbsp. miso into caramel. Tilt bowl so caramel pools on 1 side. Coat sides and bottom of each apple with sauce, letting excess drip back into bowl. Roll base of apples in pistachio mixture, then transfer to prepared plate. Let cool 30 minutes.

  • Do Ahead: Apples can be assembled 1 day ahead; cover loosely with plastic wrap and chill. Let come to room temperature before serving.

Reviews Section

Miso Caramel

From October to New Years this sweet and savory sauce gets drizzled on JUST.ABOUT.EVERY.GODDAMN.THING but especially fruit.

Grab a small saucepan and dump the sugar and the water in. Put the pot over a medium heat and stir together so that the sugar starts to dissolve. Bring it to a gentle boil for at least 10 minutes or until sugar looks all dissolved and its starting to feel a little thicker. Add the coconut milk and stir it all up. Mix the miso and vanilla extract together in a small dish with a little bit of water so that the miso isn’t all chunky and is more like a gravy. Pour this in the sugar coconut milk mix and keep simmering for another 10 minutes or until about a quarter of the liquid has evaporated and that the fucker starts to look like caramel. Yeah, you fucking know what it should look like. Stir every minute or so while this is going down so you don’t get a gross skin on top or let that son of a bitch boil over.

Let it cool for at least 15 minutes before you serve it. If you decide to make this ahead of time it will really thicken up in the fridge, so pull it out 30 minutes before you want to get down so that it can warm to room temperature for easier dipping or just heat in up for a bit on the stove top again. Serve with some motherfucking apple slices.

*The kind from a can. None of that fancier shit.

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Miso Caramel Apple Cake

We decided not to go to a pumpkin patch this year. I have some regrets, but mostly we wanted to spend our time doing things other than driving half an hour to a patch just to pick a pumpkin, something we easily could have done at our local grocery store. I’ve been really impressed by the homes in our new neighborhood. There’s one down the street that has no fewer than seven of those large inflatable, light up creatures: two spiders on their roof, one weiner dog with a mask, a couple pumpkins, and more. They even hung a little ghost from the telephone wire! There are pumpkins galore, gravestones, lights, and those faux cobwebs everywhere. I like how Halloween has really been embraced and so many people decorate and get in the holiday spirit. I like that it has such a sense of humor about it, a lightheartedness.

What did we do instead of the pumpkin patch? Well, we did get pumpkins, and we carved them. We got a skeleton named Gary who looks like he’s emerging from our garden beds. We threw a murder mystery dinner party. And tomorrow we hope to be handing out a lot of candy (seriously, we have two very large bags) to kiddos dressed up in costume, hauling pillowcases or plastic pumpkins or whatever the kids use these days. And as for the adults? We’ll likely be munching on this cake (if there’s any left by then), sipping mulled wine or mulled cider spiked with rum, maybe watching Stranger Things (if we don’t finish that by then too) or The Nightmare Before Christmas or some other movie that is equal parts Halloween and nostalgia. Sometimes certain holidays can be weird as adults, but I’m feeling pretty good about this one.

Miso Caramel Apple Cake


2-3 small apples (Pink Lady, Braeburn, Granny Smith, or whatever you like to cook with), peeled, cored, and thinly sliced
1/4 cup + 3 Tbsp granulate sugar, divided
juice of 1/2 lemon
1/4 cup packed brown sugar
1/2 cup + 2 Tbsp unsalted butter, room temperature (1 stick plus 2 Tbsp)
1 Tbsp grated ginger
1 Tbsp 2% milk (or whatever you’ve got)
1 tsp vanilla extract
3 eggs, separated into yolks and whites
1 1/4 cups all-purpose flour
1/2 tsp kosher salt
2 tsp baking powder
Heaping 1/4 tsp ground clove
Heaping 1/4 tsp ground allspice

3/4 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 Tbsp white miso


Preheat your oven to 350°F. Butter a 10 inch springform pan, and line the bottom with parchment.

In a bowl, combined the apple slices, 1 Tbsp of sugar, and lemon juice. Stir to combine, then set aside.

In another mixing bowl, beat the remaining granulated sugar, brown sugar, and butter until light and fluffy. Add the ginger, milk, and extract. Then add the egg yolk and mix until combined. In a different bowl, combine the flour, salt, baking powder, clove, and allspice. Whisk to combine. Add the flour mixture to the wet ingredients in 2 batches, mixing thoroughly after each. It will be thick! Don’t worry.

In yet another bowl whip the egg whites until stiff peaks form. In about 4 batches, slowly and gently fold the egg whites into the batter, taking your time! As you do this, the batter will loosen and become a bit easier to work with. Spread the batter into the prepared springform pan and decoratively top with apple slices.

Bake for 20-35 minutes or until the top is golden brown and a toothpick inserted comes out clean. Cool for about 5 minutes before running a knife around the edge and removing the sides of the pan.

While the cake is baking, make the caramel. Combine sugar and water in a saucepan. Whisk to combine, then put over medium-high heat and don’t mix again! Bring to a boil and cook until it’s a deep amber color. Be careful – this can go from golden to VERY DARK quickly. Don’t take your eyes off it. Once the color is gold, remove from heat and slowly pour in the cream, whisking as you do. The first bit of cream will make the sugar froth and bubble up! It’s ok. Once the cream is in add the miso, and whisk to thoroughly combine.

Individual Apple Crisp with Miso Caramel

Skinny jeans. Smart phone over blackberry. The ice bucket challenge. Kale in everything.

When it comes to trends and bandwagons, I’m usually one of the last people to hop on. I like to spend as much time as I can objecting before ultimately caving in.

Well, when it comes the salted caramel craze, I’m doing it differently. Still late, but not quite hoping on.

By the way, I googled it and salted caramel became popular in 2008. Two thousand eight. Jeeze!! Maybe my trend tardiness is due to not having cable. Then again, adding salt to caramel probably didn’t make the news in 08.

Anyway, for this week’s post, I took a classic apple crisp and added some flare. Specifically cashews, ginger, lemongrass, and MISO caramel. I was quite pleased with the results. Not to mention, these four individual portions can be made ahead of time and then reheated and topped with ice cream. You know….for one of those nights that sugar is just plain necessary but the time to put something together is non-existent.


The brownie that forms the base of this cheesecake is actually a blondie, meaning there's no chocolate. But that's okay, because it's also full of apples and toasted pecans, then covered in a thick layer of cheesecake. Apple topping and caramel sauce finish the whole thing.
Recipe: Southern Living

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Miso Caramel Apple Pie

I’ve made this pie SO many times. It took me a good amount of times to get the miso caramel exactly how I like it but I FINALLY nailed it.

This pie is so delicious. The miso only makes it a little weird but no so weird that people will really even notice. The miso adds a nice, subtle savory element to it that makes you want to just eat more and more and more.

Think about it like this: you put salt in caramel. So instead of salt, we’re adding miso. That’s it. It works really well together.

When it comes to the mix of apples, I threw in a few Granny Smith to add some tartness and it was really lovely. The vanilla helps too. A few weeks ago I splurged on some vanilla paste for the very first time–which might be crazy to some–and now I can’t believe I’ve lived without it for so long.

Of course, if you don’t have it, regular vanilla works too. And people always ask me where I find miso and most grocery stores sell it. They usually keep it in the refrigerated section near the tofu. For this pie, I used yellow miso but white will work nicely too.

David Lebovitz’s roasted strawberry-miso ice cream ​​

Photo David Lebovitz

Chef and cookbook author David Lebovitz has written nine cookbooks with a large majority of these on the topic of desserts. Here he roasts the strawberries with balsamic vinegar and golden syrup to concentrate their flavour. He uses shiro miso, but also recommends an even milder saikyo miso, if you can find it.

How to make Miso Caramel?

I will explain in detail in the recipe card below, but this is generally the process of the miso caramel recipe. In a small saucepan, place sugar and water. You can stir with a wooden spatula at this point to help the water dissolve the sugar a little bit. Start to heat the sugar and water mixture in the saucepan over medium heat. Wait patiently for the sugar to start to bubble and brown. Once the sugar colour has changed to brown, do not take your eye off the saucepan because we don&rsquot want it to burn. Take the saucepan off the heat and add pre-heated cream into the saucepan a little bit at a time. Then add the prepared miso paste, stirring into the caramel. Put the saucepan back on to low heat for about a minute.

Miso Caramel Apple Pie

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, one slightly larger than the other, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.

Miso Caramel

Place the sugar in a medium sized heavy bottom saucepan. Place the cream and the miso in a small pan, and whisk together well. Heat until warmed, then keep on a very low heat until needed. Heat the sugar on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the salt, and pour into a glass jar. Allow to cool completely.

Pie Assembly & Filling

On a lightly floured surface, roll the smaller disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.

Roll out the second, larger disc of dough into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips approximately 3/4 inch wide - these will be used for your lattice. Roll out scraps into a long segment, and cut thin strips using a pastry cutter. Braid the strips into 3 strand braids, to use for the border of the pie. Store the strips and braids on a baking sheet in the fridge until ready to use.

In a large bowl, toss together the apple and lemon juice. Leave to sit for 5 minutes, then drain any excess liquid. Add the flour and the sugar, and toss well to combine. Transfer the filling to the lined pie dish, packing the slices of apple in tightly, and mounding in the middle. Pour over most of the miso caramel, reserving about 1/4 cup for serving.

Arrange the strips of pie dough on the top of the pie, weaving a simple lattice. The Lattice that I did on this pie is the same concept, but you place the first line of strips horizontally, then weave in the other line of strips at a 45˚ angle. (Instead of perpendicular like a regular lattice). Trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish. If you are adding a braid border, brush a little egg wash then place on the braid. I used a couple of cut out pie stamp shapes to cover the joins.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven.

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling.

Remove from the oven and cool on a wire rack. Serve warm or at room temperature, with the extra miso caramel.

Spiced apple bundt cake with miso caramel

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Add apple sauce, grapeseed oil, brown sugar, caster sugar, and vanilla paste to the bowl of a stand mixer. Mix together.

2. While that's mixing, place flour, bicarb, salt, nutmeg, cloves, cinnamon and ginger in a bowl and mix it together.
Stop the mixer and add the dry ingredients to the wet.

3. Toss apples in a little plain flour and fold into the batter.

4. Pour batter into a baking tin and place it in the oven and bake for 35-40 minutes or until a skewer inserted comes out clean. While the cake is in the oven, make the vegan miso caramel.

5. In a pan, spread out the caster sugar to cover the bottom of the pan and let it melt. Important: do not stir the sugar because it will start to crystallise. Once the sugar has melted, add in some margarine and using a whisk, let it all melt together while gently mixing.

5. Add in some oat milk and white miso paste, mix gently.

6. Once the cake is out of the oven, place on a serving plate and gently pour the caramel over the top of the cake, letting it run down the sides.

Watch the video: Caramel Apples. Karamell Äpfel - Halloween (January 2022).