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  • Writer's pictureAmanda

Quick Balsamic Caramel Sauce

Updated: Feb 13, 2021

If you are thinking “balsamic vinegar in caramel, yuck!”.... stop and think again! Here me out....

First off, balsamic vinegar is really mellow as far as vinegars go. It is sweet with some savory elements, and is aged, which makes for a smooth and decadent finished product.

Everything requires balance and this quick caramel sauce is a harmonious balance of both the acidic and sweet elements.

If you need to jazz up some boring ice cream, it will come to your rescue.

At a loss for a dessert to serve lots of people? Whip up a batch of this for dipping and serve it with fresh fruit. It’s especially excellent with fresh strawberries and raspberries. It is also pretty sublime with my Amaretto Pound Cake (pg. 135 of the Clean Southern Cuisine Cookbook ).

Whatever you do, just make it and have an open mind when you try it. It’s a caramel sauce with some flair and some sophistication. The balsamic vinegar really adds an edge and a lot of depth to the typical caramel flavor profile.

Be sure to purchase organic balsamic vinegar made in Italy for the best taste and health benefits! Quality balsamic vinegars contain a lot of antioxidants that fight free radicals in our body so it’s a win-win!

If you don’t already have balsamic vinegar in your culinary arsenal, you want to know about this! A dear friend (hello Lowry!) introduced me to it years ago, and I’ve never looked back. It is so very versatile… but delicious even in its most simple uses. Try drizzling it on your next salad along with some olive oil and a pinch of sea salt.

** Quick Balsamic Caramel Sauce is pictured above with Coconut Bliss brand ice cream in Madagascar Vanilla. I find this brand to be the creamiest of the coconut ice creams and it makes my dairy-free husband happy. :-) **

Quick Balsamic Caramel Sauce

Yield: 1 cup


⅓ c full fat coconut milk

⅓ c ghee

½ c coconut sugar

1 t vanilla extract

1.5 T balsamic vinegar

pinch of sea salt


  • Add the first three ingredients to a small saucepan and place it over a low heat. Bring the mixture to a slow boil while stirring frequently.

  • Once the mixture has reached a slow boil, and small bubbles are consistently rising to the surface, continue to stir frequently. Cook until the mixture thickens and coats the back of a wooden spoon, about 2 - 3 minutes.

  • Remove from heat and stir in the vanilla extract and balsamic vinegar along with a pinch of salt.

  • This caramel sauce can be enjoyed immediately or stored and reheated for a future use. It will thicken as it cools.

Notes: *To make this recipe Vegan and completely dairy free, substitute coconut oil for the ghee. If you follow the AIP diet, be sure your vanilla extract is alcohol-free.

About this Recipe:

vegan* paleo dairy free* egg free AIP nut free vegetarian gluten free

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