Mmmm miso and nutmeg make a nice-flavoured caramel! You'll need a candy thermometer to get the exact balling temperature. Benjamina Ebuehi calls these nutmeg caramels in A Good Day to Bake (Hardie Grant, 2022) but I upped the miso content to suit my preference.

1 c coconut cream or cream

1/2 tsp nutmeg

2 tsp white miso

2 1/2 Tbsp brown rice syrup (or maple or golden)

2/3 c granulated sugar (I used coconut)

2/3 c light brown or muscovado sugar

55 g butter or dairy-free spread

Line a 20 cm square tin for thin caramels or loaf tin for chunkier caramels with baking paper and lightly spray with oil.

Heat the cream, nutmeg, miso and syrup to a saucepan until dissolved. Add the sugars and butter and bring to the boil. Let simmer for up to 12 minutes, stirring frequently, until it reaches 125C.

Remove from the heat and pour into the prepared tin. Sprinkle with flaky sea salt if desired. Leave to cool.

Cut into pieces and wrap individually in baking paper. Store in the fridge.