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, enhanced by the rich, fruity depth of our Fig-Infused Balsamic Vinegar.

Vignoli Fig Infused Balsamic Vinegar front of 8.5oz bottle

Ingredients

Serves:2

Imperial Metric

2 cups granulated sugar
1 cup water, divided into two ½ cups
5 tablespoons Vignoli Fig-Infused Balsamic Vinegar, divided
4 baby Italian Panettone or 4 slices of regular Italian Panettone

200 grams granulated sugar
200 milliliters water, divided into two ½ cups
5 tablespoons Vignoli Fig-Infused Balsamic Vinegar, divided
4 baby Italian Panettone or 4 slices of regular Italian Panettone

Preparation

Imperial Metric

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.

For this recipe you need

Fig Infused Balsamic Vinegar

More ideas for you

Caramel for Christmas Italian Panettone

Dessert

Vegetarian

Mandarin Devil’s Food Cupcakes

Dessert

Vegetarian

Carne alla pizzaiola Vignoli style

Lunch and Dinner

Protein based

Discover All Recipes

We are more than just olive oil and vinegar.

Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!

Discover More

Please select your free mini bottles of Olive Oil/Vinegar