Balsamic Caramel Sauce
- 100 g sugar
- 60 g balsamic, plus 20 grams more reserved
- 100 ml 35% cream
- pinch of salt
- Cook the sugar and 60 g balsamic until the syrup reaches 300 F (148 C) remove from the heat and slowly add in 100 ml cream.
- Finish with 20 g balsamic and a pinch of salt. Cool and serve. This will keep in the fridge for 2 weeks.
- If you're looking for a good balsamic grab this one: https://amzn.to/2jwuBWj