Burnt Orange Caramel Sauce

Recipe by Elly in Canada
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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