The concept of soy sauce caramel is very simple. I substitute soy sauce for salt in the salty caramel. It combines the rich sweetness of caramel with the savory, umami notes of soy sauce. This sauce can be used in various sweet and savory dishes to add depth of flavor.
I had the idea of soy sauce caramel when I was making Corn Basque Cheesecake. Roasted corn (燒番麥、烤玉米) is a popular street food in Taiwan. The fusion of sweet, smoky corn and the salty-savory allure of soy sauce sparked the idea. This soy sauce caramel is a flavor bridge that connects sweet and savory worlds. Drizzle over vanilla ice cream, pie, cheesecake or meat dishes. It will be your secret weapon.
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Ingredients in Soy Sauce Caramel
- Soy Sauce - Soy sauce brings a hint of saltiness to the caramel. This umami element complements and balances the intense sweetness of caramel, creating a more complex and multidimensional taste profile.
- Heavy Cream - Heavy cream adds a rich creaminess to your caramel sauce. It helps achieve the thickness and consistency in your caramel sauce.
- Granulated Sugar - Sugar provides the rich, sugary flavor that characterizes caramel, which, when combined with the savory notes of soy sauce, creates a delightful contrast of flavors. As it caramelizes, it turns from granulated crystals into a golden-brown, richly flavored liquid.
See recipe card for quantities.
How to make Soy Sauce Caramel?
There are many ways to make dry caramel. When making small recipe like this, I like to start with a dry pan.
Spread a thin layer of sugar in the pan, and add more to the part that dissolves into liquid as you cook.
Repeat until all the sugar is added.
The sugar will start to turn golden and amber. The darker it turns, the more bitter it will be. The caramelization process can happen quite quickly, so keep a close eye on it.
Once it fully transfers to your desired color, slowly add the heavy cream from the edge of the pan. The mixture will bubble up, so don’t add the heavy cream all in once.
Keep stirring until the caramel is smooth and well combined with the cream.
Turn off the heat and add soy sauce.
Pour it into a heatproof container or jar.
Recipe Tips
Pick a right pot! A pan with plenty of excess room leave the caramel enough room to bubble up in the pan without overflowing.
Swirl, don’t stir! Gently swirl the pan while the caramel cooks to avoid too much agitation that can potentially lead to recrystallization. Crystallized sugar results in a grainy and undesirable texture rather than smooth caramel.
Cool it down before tasting! I know it is hard to resist the urge to taste the caramel, but even when the caramel sauce stops bubbling, the caramel is still super-hot, so be patient. Wait until it has completely cooled down before you try it.
Recipe FAQ
The brand I use is the most common soy sauce, Kikkoman. (The red cap, not the less sodium version) You can use whatever soy sauce you have at home.
Drizzle over Corn Basque Cheesecake, vanilla ice cream, Miso Cheesecake, roasted peach, or pair with savory dishes.
Equipment
This is the glass jar that is similar to the one I use in the recipe. Also feel free to reuse any jam jars.
Storage
Store Caramel Sauce in the refrigerator in an airtight container for up to three weeks. Microwave for 30 seconds before using.
Looking for other recipes like this? Try these:
Recipe Card
Soy Sauce Caramel
Ingredients
- 100 g granulated sugar
- 75 g heavy cream
- 1 tablespoon soy sauce
Instructions
- Spread: Spread a thin layer of sugar in the pan, and add more to the part that dissolves into liquid as you cook. Repeat until all the sugar is added.
- Caramelize: The sugar will start to turn golden and amber. The darker it turns, the more bitter it will be. The caramelization process can happen quite quickly, so keep a close eye on it.
- Add: Slowly add the heavy cream from the edge of the pan. The mixture will bubble up, so don’t add the heavy cream all in once.
- Stir: Keep stirring until the caramel is smooth and well combined with the cream.
- Add: Turn off the heat and add soy sauce.
- Store: Pour it into a heatproof container or jar. Store it in the fridge. Microwave for 30 seconds before using.
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