ORANGE CARAMEL SAUCE
Categories Sauce Dessert Orange Winter Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
- Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
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- 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.
- The sugar will start out 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.
- 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.
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