Recipes

Caramel for Christmas Italian Panettone

Take your Italian Panettone – or even a “baby” Panettone for a super-fancy serving – to the next level with this luxurious caramel sauce,...

Ingredients

Serves: 2

Combine the sugar and ½ cup (100 milliliters) of water in a non-stick saucepan.
Cook over medium heat without stirring until the sugar has melted, the water has evaporated, and the mixture turns a light caramel color. The temperature should reach approximately 330°F (165°C).
Remove from the heat and carefully add the remaining water and 4 tablespoons of Vignoli Fig-Infused Balsamic Vinegar. Be very careful of splashes, as the mixture will solidify due to the temperature difference.
Return the saucepan to the heat and cook until the mixture melts again and coats the back of a steel spoon. The sauce will appear liquid at first but will thicken as it cools. Remove from heat and stir in the remaining 1 tablespoon of Vignoli Fig-Infused Balsamic Vinegar.
Let the caramel sauce cool before using it to generously drizzle over the Italian Panettone.

Combine the sugar and ½ cup (100 milliliters) of water in a non-stick saucepan.
Cook over medium heat without stirring until the sugar has melted, the water has evaporated, and the mixture turns a light caramel color. The temperature should reach approximately 165°C.
Remove from the heat and carefully add the remaining water and 4 tablespoons of Vignoli Fig-Infused Balsamic Vinegar. Be very careful of splashes, as the mixture will solidify due to the temperature difference.
Return the saucepan to the heat and cook until the mixture melts again and coats the back of a steel spoon. The sauce will appear liquid at first but will thicken as it cools. Remove from heat and stir in the remaining 1 tablespoon of Vignoli Fig-Infused Balsamic Vinegar.
Let the caramel sauce cool before using it to generously drizzle over the Italian Panettone.