Balsamic-Caramel Sauce over Vanilla Ice Cream

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I really wanted to like this, but the acidity from the balsamic nearly burned out my palate. My intended use was to spoon over a latice apple pie and serve it with ice cream, but I ended up throwing it away. I agree with the other reviewers that the proportions must be wrong, because it sounds truly fantastic in theory. Also, my caramel didn't set up nicely, and remained very runny after refridgerating overnight.

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First I started.. and the sugar never browned and did not liquefy. I tossed that batch and started with the dry method after doing some research on the net.

Beautiful! The I followed the rest of the recipe.. disaster.. I end up with a ball of caramel surrounded by a pool of brown vaguely caramely mess.

I'm sad. I was excited. I don't know what I did wrong. Any ideas?

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I love the carmel the best is nice and thick and does not stick to your teeth. I think he should sell it.

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This is an easy delicious recipe. But be careful. The ingredients list is incorrect. You only need 1 cup of cream and 1 cup of sugar as directed in the recipe. Also, this is a tough recipe on which to multi-task. I recommend doing each step separately. Get the cream to simmer before you go on. Prep your vinegar, lemon and salt and set aside before you start on the sugar. Keep a close eye on the sugar, once it starts to get golden it will brown very quickly. I burned my first batch of sugar while I was getting the other ingredients ready. The finished product (2nd attempt was FABULOUS! I'll be making and giving away as gifts.

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This caramel sauce is incredibly good. Although different at first, it is fabulous. You can really taste all the flavors bursting in your mouth. However, I believe the ingredients are wrong. It is only 1 cup of heavy cream and 1 cup of sugar.