Ingredients for Burnt Orange Caramel Sauce
- Juice of 2 oranges (approximately ½ cup)
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- ¼ cup water
- Unsalted Butter
- ½ cup heavy cream
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How to Make Burnt Orange Caramel Sauce
- Gather all ingredients. Ensure your oranges are at room temperature for optimal juicing.
- Using a zester, remove long, thin strips of zest from two oranges. Set aside.
- Juice the two oranges; you should yield approximately ½ cup of juice. Set aside.
- In a small, heavy-bottomed saucepan, combine the orange zest, 1 cup granulated sugar, 2 tablespoons lemon juice, and ¼ cup water.
- Place the saucepan over medium heat. As the sugar and water heat, resist the urge to stir! Gently swirl the pan to melt the sugar evenly.
- Watch carefully as the mixture transitions from clear to a light gold, then a rich amber color. This happens quickly!
- Immediately remove the pan from the heat as soon as the caramel reaches a dark amber color (before it burns!).
- Carefully pour the orange juice through a fine-mesh strainer into the saucepan, whisking constantly to prevent splattering and lumps from forming.
- Add 4 tablespoons (½ stick) of unsalted butter to the saucepan. Return to low heat.
- Whisk in ½ cup heavy cream until the sauce is smooth and glossy.
- Strain the sauce through a fine-mesh sieve to remove any remaining zest pieces.
- Let the sauce cool slightly before transferring it to an airtight container. Refrigerate until ready to use. Reheat gently in the microwave or in a double boiler before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
897g
Fat
105g
Carbs
77g
