Miso Caramel

• 120 g sugar
• 50 g water
• 40 g

In a medium pot, make a caramel with the sugar and water and cook until golden brown. Remove the pot from the heat and carefully add the miso and 70g of the sherry. Return to the heat to allow any sugar crystals to melt and bring the caramel to a thin syrup consistency. Add the remaining sherry and pass through a chinois before cooling.