Miso butterscotch

Created: 2012/07/05

Possible uses: poached pears or apples, meat marinade, braising cabbage or eggplant, ice cream sauce.

From Mark Bittman, NYTimes. 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.