Miso butterscotch

Tags: sauce, waiting
Created: 2012/07/05
Possible uses: poached pears or apples, meat marinade, braising cabbage or eggplant, ice cream sauce.
. Makes 500ml. 3 steps
180g cream   cook over medium–low heat, stirring occasionally, until butter melts
85g unsalted butter
68g white miso   cook, stirring frequently, 5–10 minutes or until slightly thickened and shiny.
150g brown sugar
This can be refrigerated for one week. Rewarm before use to loosen it up.