If you are a fan of the sweet and tangy contrast this Balsmic Caramel Sauce is for you!
It is simple enough to make and unusual enough to elevate your dessert to retaurant quality.
Balsamic vinegar comes in many different levels of quality. The aged Balsamic vinegars from Modena can be very pricey! You don’t need expensive balsamic vinegar for this. Just read the ingredients and make sure it doesn’t have caramel colouring added instead of being real concentrated grape must.
How Do I Use Balsamic Caramel Sauce?
Once you taste this you will be dreaming up ways to incorporate this into your meals and treat!
I made it to go with this Balsamic Caramel Cheesecake.
Believe me… once you have tasted this you will dreaming up ways to incorporate it in to your meals and treats!
- drizzle over strawberries or fresh figs
- use it as an ice cream or frozen yogurt topping
- swirl it in to homemade ice cream or Frogurt
- drizzle it over bread pudding
- drizzle it over French Macarons
Anywhere you might use caramel you could consider this sweet, tangy version!
Balsamic Caramel Sauce
- 1/2 cup brown sugar
- 1/3 cup balsamic I used Kirkland brand
- pinch sea salt
- 1 Tbsp unsalted butter
- 1/2 cup whipping cream
- Add the brown sugar and balsamic vinegar to a small saucepan and bring to a rolling boil, stirring once in a while.
- Cook for 3-4 minutes after mixture comes to a boil without stirring.
- Add the cream all at once. Mixture will flare up and spit. Whisk vigourously until mixture is assimilated and smooth. Remove from the heat and stir in the butter and salt.
- Transfer the caramel to a glass container and allow to come to room temperature. Use as desired or refrigerate in an airtight container.
- It will keep up to a month in the fridge or up to 3 months frozen.