Balsamic Caramel Sauce

Like adding salt to caramel sauce, adding balsamic vinegar offsets some of the sweetness of the caramel and creates a delightfully rich and complex sauce. It’s perfect generously spooned over good vanilla ice cream.

This makes a good amount to serve 6-8 people with ice cream.


Ingredients for the Caramel Sauce

  • 120g caster sugar
  • 75ml balsamic vinegar (less than 8 years old for a greater acidity)
  • 50ml double cream
  • Pinch sea salt

 How to Make the Caramel Sauce

  1. Heat the sugar with a few splashes of water in a light coloured, heavy based saucepan until it reaches 148C on a sugar thermometer. If you don’t have one, heat until the sugar turns a dark amber colour. You need to watch it like a hawk as it can turn very quickly and don’t be tempted to stir the sugar otherwise it will crystallise.
  2. Add the balsamic vinegar to the caramel. It will spit and the sugar will harden but it will quickly turn back into a dark liquid. Continue to cook over a medium heat until you have a syrup that coats the back of a spoon.
  3. Add the double cream and cook for a few more minutes to thicken slightly. Finish with a pinch of salt.
  4. Serve generously over vanilla ice cream.
  5. The sauce will keep in the fridge, covered, for up to two weeks.
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