Combine sugar and one cup of water in a small saucepan. Heat over medium high heat to a gentle boil. Once the sugar is dissolved, continue to boil for 18-20 minutes until your caramel reaches a light golden/amber color. This depends on your burner so stay nearby to make sure it doesn't burn!
Dissolve the miso paste with remaining 1 cup of water. Use oven mitts to protect your hands for this next bit as it will splatter. Pour the miso mixture through a strainer into the caramel syrup. If any syrup hardens, whisk and return to heat until it dissolves. Add the vanilla and allow to cool before storing in an airtight container.
Store in the refrigerator for about 2-3 weeks. To use in coffee, one tablespoon is roughly equal to one traditional pump of syrup. Enjoy!
