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Old 09-14-2016, 01:36 PM   #21
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Join Date: Feb 2011
Location: Florida
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We've done the add sugar, boil down to syrup thing and it does work to make a decent drizzle. We've used it on caprese salads/paninis, paninis made with fresh moz, prosciutto, arugula, probably a few other things. Don't think I'd compare it to long-aged balsamic though.

You do have to watch the boil down like a hawk though. It goes from syrup to burnt in an instant, just like carmelizing sugar.
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