Balsamic Reduction for a dessert. How to?

Question

Ive been trying to experiment with a balsamic reduction as a syrup over vanilla ice cream. I have done two batches so far, one turned out at the right consistency but was very bitter (1/2 cup vinegar, 1 tbsp sugar), the other turned out sweet to taste but hardened (1/4 cup vinegar, 1 tbsp sugar). Any help would be greatly appreciated.

Answer 1

keep the 1/2 cup vinegar and up the sugar to 2 tbsp.