Orange Caramel Sauce
If you love caramel, you'll love the zing of citrus in this fun twist on a classic. It's easy to make this naturally gluten-free dessert, and it tastes great on ice cream, waffles, and more!
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Servings: 2.5 cups
Calories: 117kcal
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1 cup orange juice
- zest of 1 orange
- 2 tablespoons unsalted butter
Instructions
- In a heavy saucepan, add the sugar and the water. Turn the heat up to high and bring to a boil, whisking just until the sugar is fully dissolved.1 cup sugar, 1/4 cup water
- The sugar will start clear. Boil until it reaches an amber color. The temperature should come up to 270 degrees.
- Remove the caramel from the heat and add the orange juice and whisk to incorporate, then return to the heat. If the orange juice is too cold, your caramel will seize. If that happens, continue to whisk it over the heat until the caramel dissolves again and the orange juice is fully incorporated.1 cup orange juice
- Once the orange juice is incorporated, add the orange zest and whisk again. Bring the caramel to a boil one last time, and let it boil for 5 minutes to reduce somewhat. It will be a bit foamy on top, but that will go away.zest of 1 orange
- Once it is finished boiling, remove it from the heat. Add the butter and whisk again until it's fully mixed into the caramel, then ladle into glass jars.2 tablespoons unsalted butter
- Store the caramel in the fridge for up to 2 weeks.
Notes
- This recipe can easily be doubled or tripled to make larger batches, perfect for gifting or canning for future use.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1/4 cup | Calories: 117kcal | Carbohydrates: 25g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 19mg | Sugar: 23g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.