Add the sugar and water to a medium saucepan and stir gently just to combine. Set over medium heat and let the sugar dissolve, then stop stirring and allow the mixture to bubble until it turns a deep amber color, about 8–10 minutes. Swirl the pan gently as needed so it cooks evenly.
Carefully pour in the warm heavy cream. The mixture will bubble up quickly, so go slowly and use a long spoon or whisk. Whisk until smooth.
Add the Challenge Unsalted Butter and whisk until melted and glossy.
Remove from the heat and whisk in the white miso and vanilla until the sauce is completely smooth. If the miso doesn’t fully dissolve, you can pass the caramel through a fine mesh strainer.
Let the caramel cool slightly before serving. It will thicken as it sits.
Spoon warm miso caramel over vanilla ice cream and finish with flaky salt. It’s also so good drizzled over brownies, pound cake, apple slices, roasted pears, or a bowl of berries with whipped cream. You can also swirl it into yogurt, spoon it over pancakes, or use it as a dip for fruit.
Store in an airtight jar in the refrigerator for up to 2 weeks. Rewarm gently in the microwave or in a small saucepan over low heat before serving.
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