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This quick recipe was a bit of a mistake - but I liked the results.
* vegan, wheat-free, soy-free, soy-free
I started out by reducing 1 1/2 cups of a fruit infused vinegar I got when I was part of the Global Gardens Club. Normally when you reduce vinegar you reduce it by only half, but I was looking for something more syrupy. I let the vinegar reduce all the way down to about a 1/4 of what it was. It started to turn a golden amber color. I added about 3 tablespoons of organic sugar to the vinegar and stirred it until it dissolved. I let it simmer awhile longer until the sugar just begins to brown. Then I stirred in about two tablespoons of vegan butter and immediately removed it from the heat. Once it cooled it was a nice sweet and sour caramel.
* vegan, wheat-free, soy-free, soy-free
I started out by reducing 1 1/2 cups of a fruit infused vinegar I got when I was part of the Global Gardens Club. Normally when you reduce vinegar you reduce it by only half, but I was looking for something more syrupy. I let the vinegar reduce all the way down to about a 1/4 of what it was. It started to turn a golden amber color. I added about 3 tablespoons of organic sugar to the vinegar and stirred it until it dissolved. I let it simmer awhile longer until the sugar just begins to brown. Then I stirred in about two tablespoons of vegan butter and immediately removed it from the heat. Once it cooled it was a nice sweet and sour caramel.
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