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Balsamic Caramel Sauce
Balsamic Caramel Sauce
We all know what a touch of sea salt does for caramel to strike the perfect balance. In this recipe, balsamic vinegar makes a similar contribution, offering a delicious layer of depth and complexity. Enjoy on strawberries, ice cream, (strawberry ice cream!), cheesecake, olive oil cake, cheese plates, and more.
We all know what a touch of sea salt does for caramel to strike the perfect balance. In this recipe, balsamic vinegar makes a similar contribution, offering a welcomed dose of acidity – and brings a delicious layer of depth and complexity we never knew we needed. Enjoy on strawberries, ice cream, (strawberry ice cream!), cheesecake, olive oil cake, cheese plates, and more.
½ cup heavy whipping cream
1 cup granulated sugar
3 Tbsp Balsamic Vinegar of Modena*
2 Tbsp unsalted butter
1/8 tsp Rosemary Basil Sea Salt*
*or Fleur de Sel Sea Salt
Gently heat the cream in a small saucepan over a low flame. Once warmed, turn off heat and cover with a lid until caramel is ready.
Add sugar and balsamic vinegar to a small saucepot (5 to 6-inch); do not stir. Set heat to medium-high – the flame from the burner should circulate within (not extend) the diameter of the pot. Set a timer for 12 minutes and allow mixture to come to a steady boil. Around the 6-minute mark, bath-like bubbles will begin to build around the edges of the pot, eventually growing in size and expanding to the center, until the surface is covered in foamy, rolling bubbles. Maintain a controlled boil and cook, undisturbed, until timer sounds.
When the caramel is ready, turn heat to low. Slowly whisk in the warmed cream (mixture will hiss and bubble actively). Continue to whisk until the mixture is smooth and simmer 3 additional minutes. Remove from heat; stir in butter and sea salt. Allow to cool slightly before serving.
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