Add 3/4 cup sugar to the center of a frying pan and then pour ¼ cup water around the outside. Cover the pan with a lid and turn the stove to medium-high heat. Boil the mixture covered until the sugar completely dissolves.
While you wait for the sugar to dissolve, put the miso into a tea strainer over a bowl and pour ½ cup cream in. Use a spoon or small spatula to dissolve 1 tablespoon Organic Miso Red and press it through the strainer.
When the sugar has fully melted, remove the lid, turn the stove down to medium heat, and continue boiling while swirling around the pan until the melted sugar has started to brown.
Reduce the heat to low and continue swirling and cooking the caramel until it reaches 360°F (180°C) on an instant-read thermometer.
Turn off the heat, add the miso cream mixture, and stir until the sauce has a smooth, creamy texture (it will bubble and steam, so be careful).
