Balsamic Caramel Sauce
By Giovanna Ryan
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Easy
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
- 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.
- 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.
- Add the double cream and cook for a few more minutes to thicken slightly. Finish with a pinch of salt.
- Serve generously over vanilla ice cream.
- The sauce will keep in the fridge, covered, for up to two weeks.
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About the author
Giovanna Ryan was a Masterchef finalist in 2017 and is now a contributing food editor for House Beautiful UK. Born and raised in London, she comes from a family of foodies and is inspired by her Italian heritage. When she's not cooking up a storm in the kitchen she teaches classes for her business cook and feast.
