Instructions

1. Line an 8-inch square baking pan with a sheet of parchment paper. Crease it carefully along the edges and in the corners, but leave enough overhang to work as handles later. Spray with nonstick spray.
2. In a small saucepan, melt the butter and warm the cream over medium-low heat until the butter is melted and the mixture is warm to the touch. Remove from heat and set aside.
3. In a large (3 quarts or larger), light colored sauce pan, heat the sugar, glucose or corn syrup, and water over medium-high heat. Bring to a boil and cook, stirring occasionally, until all of the sugar is melted, about 5-6 minutes.
4. Clip a candy thermometer to the pan, and continue heating without stirring, until the mixture reaches 260ºF and is a medium amber color.
5. Remove the pan from the heat and slowly pour in the cream and butter mixture. It will bubble up, don’t worry, that’s why you used the roomy sauce pan. Stir in the cream until the mixture is uniform.
6. Return the pan to the stove and and cook (without stirring) over medium-high heat until the mixture reaches 250ºF.
7. Remove the pan from the heat and the thermometer from the pan. Quickly whisk in the miso until no lumps remain. Pour into the prepared baking pan.
8. Place the pan on a wire rack and let cool overnight. Then transfer to the refrigerator for an hour or more until it is firm enough to cut.
9. Using the ends of the parchment paper as handles, pull the caramel and parchment from the pan and transfer to a cutting board. Cut the caramels into 1-inch squares. Wrap in candy wrappers or wax paper.
10. Store in the refrigerator, but bring to room temperature before serving. They keep for at least a month in the refrigerator.