Salted Malted Soysauce Caramel

An East-meets-West reframe of salted caramel: umami soy replaces salt for a deeper, rounder savory edge in a malted vanilla base.

1. Dry-caramelize the 200g granulated + 120g brown/black sugar to a dark amber (~180C) for bittersweet depth; deglaze with the warm milk/cream.

2. Whisk in SMP, dextrose, glucose, maltodextrin (stands in for non-diastatic malt powder - the real toasty solids), stabilizer, lecithin; add light + dark soy sauce and sea salt.

3. Age 4-12h, then churn.

Notes: 'malt powder' modeled as maltodextrin (solids proxy); 'black sugar' modeled as brown sugar. Untested - sibling concept to the still-untested Salted Caramel; keep both until panel-tasted.