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This caramelised balsamic glaze is rich, sticky, sweet, and packed with bold flavour. Made with just balsamic vinegar and brown sugar, it’s a delicious and inexpensive condiment that’s perfect for salads, bruschetta, roasted vegetables — even desserts. Once you know the simple ratio and method, you’ll never buy the store version again. And if you’re wondering how to use it, here are two perfect recipes: Haloumi Bruschetta and Sweet Potato Salad — both are elevated with a drizzle of this homemade glaze.

Caramelised Balsamic – Easy Homemade Glaze

Prep Time: 5

Cook Time: 1 30

Servings: 850 ml

This rich, sticky caramelised balsamic glaze is made with just two simple ingredients — balsamic vinegar and brown sugar. It’s sweet, tangy, and perfect for drizzling over bruschetta, salads, roast veggies, or even desserts. Once you try making it at home, you’ll never go back to store-bought versions. It also makes a beautiful, budget-friendly homemade gift.

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Ingredients

To make 850ml:

1000 ml 1 litre balsamic vinegar
666 g dark brown sugar

Ratio Guide (for different quantities)

Use 2/3 the amount of sugar based on the volume of vinegar.
Example:
1000 ml vinegar → 666 g sugar
2000 ml vinegar → 1332 g sugar
You can scale the recipe easily using this ratio.

Instructions

Prepare Ingredients:

Measure your balsamic vinegar and weigh the brown sugar using the 2:3 ratio (e.g., 1000ml vinegar = 666g sugar). Set sugar aside.

Reduce the Vinegar:

Pour the balsamic vinegar into a heavy-based saucepan. Bring it to a boil, then reduce the heat to a gentle simmer.
Simmer until the liquid is reduced by half — this may take 45–60 minutes. Ventilation is recommended, as the vinegar can be strong.

Add the Sugar:

Carefully add the brown sugar to the reduced vinegar (it will still be hot). Stir gently until the sugar is fully dissolved.
Continue simmering over very low heat until the glaze thickens and coats the back of a spoon (about 30 minutes).
If you can draw a line through it with your finger and it holds, it’s ready. The glaze will thicken further as it cools.

Cool Slightly:

Turn off the heat and allow the glaze to cool until just warm (about 30 minutes) before bottling.

Sterilise the Jars:

Wash jars and lids, leave them wet, and place on a tray in a 100°C (210°F) oven for 30 minutes until dry. Keep warm until ready to fill.

Bottle the Glaze:

Pour the warm caramelised balsamic into warm sterilised jars or bottles using a jug or funnel. Seal immediately.
Once completely cool, store in a cool, dark place or refrigerate. Glaze will keep for many months.

Video

Notes

If your glaze becomes too thick or tar-like, don’t worry — just warm it gently and stir in a little extra balsamic vinegar to loosen it.
Dark brown sugar is preferred as it’s less likely to burn than white sugar.
The glaze thickens significantly as it cools — aim for a pourable consistency when hot.
Caramelised balsamic makes a lovely, affordable edible gift — pair it with a bottle of wine and some cheese or crackers for a homemade hamper.
Yields will vary depending on how much you reduce the vinegar, but 1L of vinegar typically produces around 850ml of glaze.

How to Make Caramelised Balsamic – Sweet, Sticky & Delicious