Maitake and the art of slow caramel

Maitake, sometimes called hen-of-the-woods, is a frilly mushroom that grows at the base of old trees in Japan. Dried, it smells of toasted wood and soil after rain.

Umami in a sweet

Caramel is all about the edge between sweet and bitter. A little maitake adds an earthy, savoury depth that makes caramel taste darker and more grown-up, so it needs less sugar to satisfy.

Slow on purpose

We cook it low and slow, finish it with a fermented salt note, and let it set into small bites. It's the kind of sweet you have one of, and think about later.