200g golden castor sugar
100ml of double cream
2 tsp of miso paste
Place the sugar, butter and cream into a pan and boil gently for 5-10 minutes until you have a golden caramel and the sugar is fully dissolved (you will hear the grains of sugar when you stir the pan if its not dissolved.
Add in the miso and stir together.
Turn of the heat off and carefully pour into a sterile jam jar