Adding balsamic vinegar to caramel gives depth and complexity to this delicious sauce. Serve it over this decadent Apple Bread Pudding, on top of vanilla ice cream, or use it as a dipping sauce for fresh fruit.
Ingredients1 cup sugar
3 tablespoons water
3/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons Aged Balsamic Vinegar
In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar and water.Bring the mixture to a boil, but do not stir. Using a pastry brush moistened with water, brush down any crystals that form on the side of the pan. Let the mixture bubble until it turns a deep amber color, about 10 – 12 minutes. Remove the pan from the heat and add a little bit of the cream, whisking to incorporate. Return the pan to low heat and slowly whisk in the remaining cream, followed by the butter and salt, and then the balsamic. Whisk until the sauce is smooth and remove from heat. Let cool slightly before serving. The sauce will keep in an airtight container in the refrigerator for up to 3 weeks.
This sounds delish! Will be making this caramel sauce for over ginger pumpkin bread.