1. Combine butter and cream in a small saucepan over medium heat. Once butter is melted, add coconut sugar and stir to combine. Cook, stirring constantly, until desired consistency is reached, about 5 minutes. Remove from heat and let cool for a moment.
2. Whisk miso paste into the caramel, one tablespoon at a time, until fully incorporated. Whisk in vanilla extract. Serve immediately or store in a glass container. Caramel will keep in the refrigerator for up to one week. Rewarm before serving.