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What’s In Balsamic Caramel Sauce?
Intro
- 30ml Ingredient: Info
How to Make Balsamic Caramel Sauce
Step 1: Details
Storing Balsamic Caramel Sauce
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How I Use Balsamic Caramel Sauce
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Balsamic Caramel Sauce Recipe
Course: SidesCuisine: ItalianDifficulty: EasyServings
10
servingsPrep time
10
minutesCooking time
15
minutesTotal time
10
minutesWhere Sweet Meets Savory: A Balsamic Twist on Classic Caramel
Ingredients
200 g 200 Granulated Sugar
60 ml 60 Water
120 ml 120 Double Cream
60 ml 60 Good-Quality Balsamic Vinegar
1 tsp 1 Salt
Directions
- In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar has completely dissolved.
- Once the sugar has dissolved, increase the heat to high and bring it to a boil without stirring. Allow the mixture to continue boiling until it reaches a deep amber colour. This should take about 5-10 minutes. Be careful not to let the mixture burn.
- As soon as the sugar mixture reaches the right colour, carefully pour in the heavy cream while continuously stirring. The mixture will bubble up vigorously, so be careful to avoid splashes.
- Reduce the heat to low and continue to stir until any sugar clumps have dissolved and the sauce is smooth.
- Remove the saucepan from the heat and stir in the balsamic vinegar and sea salt.
- Allow the sauce to cool for a few minutes before transferring it to a jar or airtight container. The sauce will continue to thicken as it cools.