Balsamic Caramel Sauce with Aged Balsamic Vinegar

This Balsamic Caramel Sauce is a luscious upgrade to the classic caramel—smooth, sweet, and rich with a tangy depth from our Lesley Elizabeth Aged Balsamic Vinegar. It’s perfect for drizzling over ice cream, roasted fruits, or any dessert that needs a sophisticated finish.

Ingredients:

• ½ cup sugar
• ½ cup heavy cream
• ¼ cup water
• 1 tablespoon Aged Balsamic Vinegar
• 1 tablespoon unsalted butter, at room temperature

Instructions:

1. In a medium, heavy-bottomed saucepan, combine sugar and water. Bring to a boil over high heat without stirring.
2. While the sugar mixture heats, bring the cream to a simmer in a separate small saucepan and keep warm.
3. Continue cooking the sugar mixture until it reaches a dark amber color, about 6–8 minutes. Watch carefully to prevent burning.
4. Remove from heat and slowly add the warm cream. The mixture will bubble up vigorously—stir to combine once it settles.
5. Add in the Aged Balsamic Vinegar and stir thoroughly.
6. Add the butter and stir until fully melted and incorporated.
7. Let the sauce cool to room temperature before serving or storing.

Serving Sugges