Rebecca Nielsen's Recipe

Grown Up Caramel Sauce

Category: Sweet Sauces

Serves/Makes: 1 cups
Difficulty: 3
Pre/Cook Time: 15 minutes

Ingredients:

2 T water
2 cups sugar
2 cups heavy cream
1/4 t salt
1 T lemon juice
3 T Fig Balsamic Vinegar*

Directions:

Put water and sugar in a heavy bottom sauce pan. Over med-low heat cook until sugar is a light carmel color, about 8-9 minutes. Do Not Stir. Do Not Burn. If it gets too dark start over or the caramel will taste burnt.

While sugar is cooking, in another heavy bottom sauce pan gently bring 2 cups heavy cream to boil. When sugar is mostly light brown add hot cream slowly to the sugar whisking while you pour. Continue whisking and add salt, lemon juice and 3 tablespoons of Fig Balsamic Vinegar. Store in airtight container in fridge.

*Fig Balsamic Vinegar can be found at The Olive Tap or online at theolivetap-dot-com. It really is crucial in this recipe.

Cooks Notes: The caramel should be fluffy and light. The Fig Balsamic Vinegar gives the caramel a wonderful deep flavor. I call it Grown Up Caramel because it is not your typical sweet, sweet caramel sauce. It is great on ice cream but is equally great as a dip for fruit. Hope you enjoy.