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Balsamic caramel

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5 from 1 review


Source: Sally Schneider’s The Improvisational Cook

Notes: This balsamic caramel is wonderful drizzled on countless foods ranging from prosciutto to Parmigiano Reggiano to fresh strawberries. If you have any leftover, which you likely will, try drizzling it over vanilla ice cream — very different experience than hot fudge sauce but really good!


  • ½ cup Rainwater Madeira
  • 1 cup commercial balsamic vinegar
  • 2 teaspoons dark brown sugar


  1. Place Madeira in a small saucepan and simmer over medium heat until reduced to about 1 tablespoon. Add the balsamic vinegar and boil until the vinegar has reduced to about ¼ cup and is very syrupy and big shiny bubbles are forming at the surface. Watch the mixture very closely at this point — it will burn very easily. If it appears too thin, be assured that it will thicken upon cooling. Remove from the heat and stir in the brown sugar until dissolved. Pour into a clean jar and cool before using.