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| Balsamic Caramel Sauce |
Ingredients
2 cups heavy cream, divided
2 cups granulated sugar
2 tablespoons water, plus more for brushing
4 tablespoons balsamic vinegar
1 lemon, juiced
1/2 teaspoon salt
Method
Bring 1 cup cream just to a boil in a small saucepan over high heat. Reduce the heat to
low and keep the cream warm.
In a large high-sided saucepan over medium-high heat, dissolve 1 cup of sugar with 2
tablespoons of water. As the sugar mixture begins to bubble, watch for crystals
developing on the inside of the pan just above the liquid. Using a pastry brush dipped in
water, brush the inside of the pan right above the crystals so the water drips down and
dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally
move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the
mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the
pan from the heat.
Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The
liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar,
lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have
about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with
plastic, and stored either at room temperature or in the refrigerator.
If refrigerated, warm in a microwave oven before using.
2 cups heavy cream, divided
2 cups granulated sugar
2 tablespoons water, plus more for brushing
4 tablespoons balsamic vinegar
1 lemon, juiced
1/2 teaspoon salt
Method
Bring 1 cup cream just to a boil in a small saucepan over high heat. Reduce the heat to
low and keep the cream warm.
In a large high-sided saucepan over medium-high heat, dissolve 1 cup of sugar with 2
tablespoons of water. As the sugar mixture begins to bubble, watch for crystals
developing on the inside of the pan just above the liquid. Using a pastry brush dipped in
water, brush the inside of the pan right above the crystals so the water drips down and
dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally
move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the
mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the
pan from the heat.
Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The
liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar,
lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have
about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with
plastic, and stored either at room temperature or in the refrigerator.
If refrigerated, warm in a microwave oven before using.
