Who doesn’t like a gooey, sticky, decadent caramel sauce?? I am a huge fan of caramel anything and this Orange Caramel Sauce has quickly become my favourite sauce! It’s sweet, slightly tangy, salty, bitter… all at the same time. The flavour is so intense and complex that it is really hard to explain… you just have to make it and find out for yourself! I love this sauce, warm, on ice cream and if you are a little patient, I will be sharing a delicious and really easy vanilla gelato recipe in my next post on which this sauce works amazingly well. If you have oranges at home, give this sauce a go and let me know how you like it!
Orange Caramel Sauce
Orange Caramel Sauce - a gooey, sticky, decadent caramel sauce that is sweet, slightly tangy, salty, bitter, all at the same time.
Ingredients
- 120 ml – ½ cup freshly squeezed orange juice
- 300 gms – 1 ½ cup granulated sugar
- 2 tbsp light corn syrup or glucose syrup
- 30 gms – 2 tbsp unsalted butter
- 120 ml – ½ cup heavy cream
- 2 tsp vanilla extract
- ¼ tsp salt
- ¾ tsp orange zest
Instructions
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In a pot, over medium heat, stir together the orange juice, granulated sugar and light corn syrup/glucose syrup. Swirl the pan as the sugar begins to dissolve and the mixture begins to simmer. No need to stir, just keep swirling the pan. The mixture will brown to a deep golden and begin to smell toasty.
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Remove from the heat and quickly add the butter and cream. The mixture will begin to seize a bit, but stir until incorporated and smooth.
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Stir in the vanilla extract, orange zest and salt and stir to combine.
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Drizzle the warm orange caramel sauce over vanilla ice cream or store it in an airtight jar in the refrigerator for up to 5 days.
Recipe Notes
If using glucose syrup, which is thicker than light corn syrup, use 1 extra tablespoon of orange juice and 30 ml – 2 tablespoons more of heavy cream.
Oh my! This is something I would definitely like! Already putting it on my TO DO list!
I do not see amount for the butter. please advise.
I am so sorry about that! It’s 2 tablespoons/30 grams. Thanks for letting me know… I have updated the recipe! 🙂