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Miso Caramel Apples 1

Miso Caramel Apples

A unique caramel apple recipe that combines the sweet, buttery notes of caramel with the savory umami depth of miso paste. This unexpected fusion creates a complex flavor profile that elevates the humble caramel apple from a simple fall treat to a sophisticated dessert experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Setting Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Fusion, Japanese-Inspired
Servings 6 apples
Calories 385 kcal

Equipment

  • Heavy-bottomed saucepan
  • Candy thermometer
  • Wooden sticks or popsicle sticks
  • Parchment Paper
  • Baking Sheet

Ingredients
  

For the Miso Caramel Apples

  • 6 medium apples Granny Smith or Honeycrisp work best
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 1/2 cup heavy cream room temperature
  • 3 tablespoons unsalted butter
  • 2-3 tablespoons white miso paste adjust according to taste preference
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Optional Toppings

  • chopped nuts
  • sesame seeds
  • crushed potato chips
  • shredded coconut

Instructions
 

  • Wash and thoroughly dry your apples. Remove the stems and insert wooden sticks or popsicle sticks about halfway into each apple through the stem end.
  • Line a baking sheet with parchment paper and lightly coat with cooking spray. Refrigerate the apples for 30 minutes before dipping to help the caramel set faster.
  • In a medium-sized, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Place over medium-high heat and stir until the sugar dissolves.
  • Once dissolved, stop stirring and allow the mixture to boil until it turns a deep amber color, about 8-10 minutes. The temperature should reach approximately 340°F (170°C) on a candy thermometer.
  • When your caramel reaches the perfect amber color, carefully add the room temperature cream (it will bubble vigorously—stand back!). Whisk continuously until smooth.
  • Reduce heat to low and add butter and miso paste, whisking until fully incorporated and silky smooth. The miso should be completely dissolved with no lumps.
  • Remove from heat and stir in vanilla extract and sea salt.
  • Allow the caramel to cool slightly until it thickens a bit—about 5 minutes. Test the consistency by dipping a spoon; the caramel should coat the back of it evenly.
  • Tilt the saucepan slightly and carefully dip each apple, rotating to coat evenly. Let excess caramel drip back into the pan for a few seconds. For a more professional finish, scrape the bottom of the apple against the side of the pan to remove excess caramel.
  • If using toppings, roll the freshly dipped apples in your chosen ingredients immediately, before the caramel sets.
  • Place the decorated apples on the prepared baking sheet. Refrigerate for at least 45 minutes to set completely.

Notes

- For dairy-free versions, substitute coconut cream for heavy cream and coconut oil for butter
- Rice syrup can replace corn syrup for a different sweetness profile
- Red or brown miso can be used for a stronger, more intense flavor (reduce amount to 1-2 tablespoons)
- Maple syrup can replace 1/4 cup of granulated sugar for an autumnal twist
- Store in the refrigerator for up to 3 days, though they're best enjoyed within 24 hours

Nutrition

Calories: 385kcalCarbohydrates: 72gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 290mgFiber: 3gSugar: 67g
Keyword Miso Caramel Apples, Caramel Apples, Fall Dessert, Umami Dessert
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