Miso Salted Caramel Apple Recipe

Chef Michelle McGlinn's caramel apples are salty and savory, with umami-packed miso swirled into sticky caramel. Nutty and sweet, this apple has a sesame seed topping that adds earthiness and saltiness. 

6 apples 2 tablespoons white miso paste 2 tablespoons water 1 ½ cups heavy whipping cream 1 cup corn syrup 2 cups light brown sugar 4 tablespoons butter, softened ½ teaspoon salt ½ teaspoon vanilla extract 2 tablespoons Maldon sea salt, for topping 2 tablespoons black sesame seeds, for topping



Silicone-mat a baking sheet. Soak apples in hot water for 5 minutes and dry. Get rid of the stem and stick the caramel apple stick deep.

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Heat heavy cream, corn syrup, brown sugar, butter, and salt in a heavy-bottomed pot over medium heat. 

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Stir constantly until butter melts. Put a candy thermometer in the mixture and cook on medium heat without touching until 248 F. 

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Mix in miso and vanilla. Remove from heat and let cool to 190 F, about 5 minutes depending on pot. Dip apples in caramel after refrigerating. 

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 Dip apples and roll them in Maldon salt and sesame seeds. Wait until completely cold before serving or storing.

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Sea Salt Brownie Brittle Recipe 

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