Balsamic Caramel Sauce
Up your dessert game with this sweet, tangy treat.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 1 cup
Calories: 66kcal
- ½ cup brown sugar
- ⅓ cup balsamic I used Kirkland brand
- pinch sea salt
- 1 tablespoon unsalted butter
- ½ 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.
Calories: 66kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 5mg | Potassium: 15mg | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg