How To Make Miso Tasty Miso Fudge

Making miso fudge is very easy with only a few ingredients but the key to success is paying close attention to the sugar heating process. This is the critical point, and with all sugar based recipes, once it has gone wrong, it can be very difficult to go back – you will have to start again sadly…. you have been warned!

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How To Make Miso Tasty Miso Fudge

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Servings 81x2x3x4x5x

Author Bonnie Chung

Cook time

20 Min

Inactive time

1 H & 5 M

Total time

1 H & 25 M

Making miso fudge is very easy with only a few ingredients but the key to success is paying close attention to the sugar heating process. This is the critical point, and with all sugar based recipes, once it has gone wrong, it can be very difficult to go back – you will have to start again sadly…. you have been warned!

IngredientsUSMetric

• 450 g of golden caster sugar or caster sugar
• 240 ml of water
• 240 ml of double/heavy cream
• 2 large tbsp of Miso Tasty white miso for a creamier flavour, or Miso Tasty red miso for a deeper sweet and savoury flavour.
• A sugar thermometer

Instructions

1. First of all, get a heavy based saucepan, and heat up the water, then add the sugar. Give it a quick stir so that the sugar is evenly distributed with a wooden spoon and then leave bubbling on a medium heat until it starts to foam, this can take around 10 minutes.
2. Once the bubbles start to rise and fall and the liquid sugar underneath looks golden in colour, it is time to reduce the heat to low. Stir gently every 3-4 minutes, but not too much, or the sugar will crystallise too much, and you wont get the fudge like texture. Place the sugar thermometer in, and bubble to 114 degrees for the perfect fudge consistency.
3. Whatever you do, do NOT mix the sugar hard or quickly, even though it’s tempting! This causes the sugar to crystallise and you will get lumpy caramel that you will not be able to save! Continue bubbling for a further 5-10 minutes and the caramel will start to thicken and become more of an amber colour, now you can take the sugar off the heat and let it rest for 5 minutes.
4. Pour in the cream and give it a quick mix to incorporate, and then bubble again on a low heat for a further 5 -10 minutes to thicken again. Finally scoop out a ladle of caramel into a mixing bowl and blend with the miso paste until smooth, before adding it back to the pan and stir in. Leave to cool in a bowl for 1 hour (remove it from the cooking pan which will remain hot) and the caramel will thicken again as it cools.
5. Store in an airtight jar in the fridge for 3-4 days. Great with inside cakes, with ice cream, on sweet pastries, and inside chocolates, in our Miso Tasty Chocolate Miso Fudge Rolo recipe.

Notes

you could also add nuts and cherries to these brownies too, if you have them to hand!

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