Balsamic caramel
In a casserole, bring to a boil 125 ml (1/2 cup) of balsamic vinegar and 125 ml (1/2 cup) of sugar. Simmer uncovered 15 minutes at low heat, whitout stirring, until botaining a syrupy consistency. To test the consistency, set a few drops in a plate: if the caramel freeze and form a pearl, then it's ready. Remove from heat and cool down. Balsamic caramel may be kept up to 1 month in the refrigerator in an hermetical container.