Burnt Orange Salty Caramel Sauce
What are you supposed to do with a no good, very bad toothache?
Warm salt water rinse? An emergency visit to the dentist? Eighty seven bottles of over-the-counter pain killers? Bourbon? Marathon viewing of old Seinfeld episodes?
I’ve been trying to figure this out all week. So far I’ve found the most solace in a pint of smooth vanilla ice cream and this sweet Burnt Orange Caramel Sauce (and an exciting appointment with my new New Orleans dentist).
Cool story, right? Hopefully you can treat yourself to a sweet caramel sundae without the pain.
(Oh! If you’re thinking that the reason I have a toothache is because I eat too much dang caramel… No. Not listening.)
These oranges were gifted from Martine Chaisson. Glory be!
Here’s how caramel comes together: granulated sugar, super fresh orange juice, and a bit of corn syrup are simmered together.
Once browned, toasted and golden, we’ll add our fats: heavy cream and unsalted butter. Heavy hitters.
Salt and vanilla for extra flavor points.
Making caramel is about faith, trust, and timing. It’s an exercise.
We’re going to need some faith in he fact that we can simmer sugar until deeply golden brown. We’re going to trust that we won’t burn the caramel… because we’re going to try really hard not to. And we’re going to need timing and guts to know when golden enough is golden enough.
Once the sugar and orange juice is browned and golden, the heavy cream and butter are stirred into the simmering sugar. The simmering caramel may seize when the cold butter and cream. That’s cool. This is where some of our faith comes in. Just keep stirring.
The cream and butter add a lovely viscosity to the caramel.
I added sea salt and caramel just after the fats are stirred in. Salt to balance the sweetness. Vanilla to round out the orange caramel.
Time for ice cream with caramel and crunch.
Creamy vanilla ice cream with this sweet, toasty orange caramel sauce. It’s sweet, salty, dreamy and the orange adds a really lovely depth of flavor.
Coarsely chopped pecan pralines to top. Keep it 100.
- 1/2 cup fresh-squeezed orange juice
- 1 1/2 cups granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon coarse sea salt, plus more to taste
- In a medium saucepan over medium heat stir together orange juice, sugar, and corn syrup. Swirl the pan as the sugar begins to dissolve and the mixture begins to simmer.
- Keep a close eye on the mixture as it simmers and browns. No need to stir, just keep swirling the pan. The mixture will brown to a deep golden and begin to smell toasty.
- Remove from heat and quickly add butter and cream. The mixture will begin to seize a bit, but stir until incorporated and smooth.
- Stir in the vanilla extract and salt.
- Allow to cool before tasting. Add more salt if desired.
- Drizzle warm caramel over vanilla ice cream. Top with chopped almonds or chopped praline pecans.
- Store in an airtight jar and store in the refrigerator for up to 5 days.