SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/black-garlic-miso-caramel-sauce-2
Printed August 31, 2026
Printed August 31, 2026
Fermented & Funky
Black Garlic & Miso Caramel Sauce
This deeply savory-sweet condiment marries the molasses-like funk of aged black garlic with white miso's umami punch. Drizzle it over ice cream, roasted vegetables, or use as a glaze for grilled meats.
Ingredients
- 12 cloves black garlic, peeled
- 3 tablespoons white miso paste
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon sea salt
- 1 teaspoon rice vinegar
Preparation
Black garlic — regular garlic that's been aged through weeks of controlled heat and humidity — develops an extraordinary complexity that tastes like balsamic reduction met dried fruit in a dark alley. Combined with the funky, fermented soybean depth of miso, this caramel transcends the ordinary.
Preparation
- Mash the black garlic cloves into a smooth paste using a mortar and pestle or the back of a fork. Set aside.
- In a medium saucepan, combine sugar and water. Heat over medium-high without stirring until the mixture turns deep amber, about 8-10 minutes. Swirl the pan occasionally to ensure even cooking.
- Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously). Return to low heat and stir until any hardened caramel dissolves.
- Add the black garlic paste and miso, whisking until completely incorporated and smooth.
- Remove from heat and stir in butter, salt, and rice vinegar. The sauce will thicken as it cools.
- Store in a sealed jar in the refrigerator for up to 2 weeks. Warm gently before serving if it becomes too thick.
