Total Time
30mins
Prep 15 mins
Cook 15 mins

This is fabulous served with Pumpkin and Cornmeal Cake Burnt Orange Caramel Sauce.

Ingredients Nutrition

Directions

  1. Have everything you need for the sauce at hand; it comes together so quickly it’s best to give it your full attention.
  2. Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
  3. Juice the oranges and set aside.
  4. Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
  5. As the water and sugar melt, they will foam in large frothy bubbles.
  6. Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
  7. Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
  8. Remove the pan from the heat as soon as it appears dark gold.
  9. Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
  10. Add the butter to the pot and return to the heat.
  11. Add the whipping cream and stir until any remaining lumps dissolve.
  12. Strain to remove the zest.
  13. Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.

Reviews

(2)
Most Helpful

Followed this recipe to the T and it was fantastic, but def have everything ready and measured before you start. Or else you will be in trouble. Great over vanilla ice cream and chocolate ice cream :). Thank you

KitchenManiac April 27, 2004

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