Prep 10 mins
Cook 15 mins
This is a topping for ice cream. Store covered in refrigerator up to 2 weeks.
- 1⁄2 cup sugar
- 1⁄2 cup orange juice
- 1 cup whipping cream
- In a 12-inch frying pan or 5-6-quart pan, mix sugar and orange juice, cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes: DO NOT SCORCH.
- Remove pan from heat and add 1 cup whipping cream (mixture will bubble): Return pan to medium heat and stir until caramel is smooth; increase heat and BOIL vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; Sauce thickens when cool.
- Serve Warm or cool; If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in microwave at half power (50%) until warm.