Balsamic Toffee Sauce

Summer for me is strawberries. We used to have a battle with our dearly departed Jack Russell called Bella over who owned the strawberry patch. In the end I would have to admit that she did, because she got to eat the strawberries. To the victor go the spoils. Of course now that Bella has passed on to the great strawberry patch in the sky, we dont grow them any more (because we have moved into the big smoke, not because she died.) When I have strawberries I think of her and when I have strawberries I reach for this Balsamic Toffee sauce.

Ingredients
1 500ml bottle cheap balsamic vinegar **
2 teaspoons castor sugar
2 tablespoons Billingtons Black Molasses Sugar

Reduce the balsamic vinegar and the castor sugar down to around 100 mls in a wide saucepan.

When it is starting to become syrupy, add the black molasses sugar, stirring to dissolve and remove from the heat. There should be a pungent toffee aroma and the mixture should become very thick.

** I use Pams balsamic vinegar because it is not too acidic and vinegar flavoured. This is great on deserts like Roasted Fruit Salads and Cheats Ice Cream so you want something reasonably mellow. Pams is a generic discount supermarket brandname.