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.
Burnt Orange Salty Caramel Sauce
Orange sweet caramel sauce for topping ice cream
Ingredients
- 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
Instructions
- 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.
Kathleen @ yummy crumble
That caramel looks life changing :) who needs ice cream? I could eat it by the spoonful. Unless I had a toothache :)
DessertForTwo
This flavor combination sounds like the bee’s knees to me! Sorry about your dang toothache. That’s the worst :(
Sara @ Cake Over Steak
Oh dang! I love this orange twist on a caramel sauce. I’d be interested to try it with other fruit flavors as well.
Barley Babes
No matter how bad the toothache, I would never advise cutting back on sugar! That’s crazy talk. ;) This looks delicious!
Jessica @ Golden Brown and Delicious
Oh Joy. I love this recipe so much. I haven’t made caramel sauce in far too long…this may just kick my butt back into gear. Lovely!
Girl Named Allyn
I made butterscotch pudding the other day and burned the first batch. Sigh. But then I made another and it was perfect. So tricky to learn a new stove, and mine seems to run HOT. Maybe I should make a few batches of this just to get a good grasp on how to best work with it. Yeah, that’s the reason…
So, I have no idea why you’re having tooth problems, but for a while I had tooth pain, and then I started making my own toothpaste and it stopped. I feel like such a crunchy hippy for saying that, but whatever. It worked, and I’m obsessed.
debb323
Your post is beautifully written; poetry in motion. Boy, that caramel looks heavenly! Great post.
dcdinoto
Oil of clove will take that pain right away until you can get to the dentist. Hope things work out well for you with the dentist. Recipe sounds and looks amazing.
Rossi @ A Baking Girl
Ummmm… wow. Just wow. Even though it’s below freezing at the moment, I want this right now!
Laura @ Raise Your Garden
I’m not overly confident I can pull off this recipe, cross your fingers for me! I want to savor this marvelous burnt orange caramel sauce so much. Every bit. Looks marvelous. Treating yourself when you go to the dentist makes sense, but I confess, I always get a hot fudge sundae after my yearly OBGYN visit! Ha. It’s the only way to motivate me to go. (Still thinking about the flavors in this sauce and my head is whirling right now)
Kara
Are you using molds for your ice cream dishes? I love it!
My mother gave me a pile of those when she moved and while I’ve occasionally used them for their intended purposes, I like this even better : )
raj
I’m not a cook but love this!!! Everything I read about corn syrup is that it iiis bad for you…!!!! is there something else to use instead?
Elle {Styelleish }
I swear, everything is better when oranges are involved! And you are so right, caramel sauce takes a ton of faith, but in my opinion, it is sooo worth it!
Lauren
That is a VERY exciting and scrummy way to spruce up caramel – can you imagine it in a chocolate?!
Lauren x
Britton Loves | Lifestyle Food Fashion Beauty – http://www.brittonloves.blogspot.co.uk
alittlelusciousness
I was making vats of this last night for my pop up tomorrow, but used blood orange zest and a little of the juice – so delicious!
joythebaker
I love the idea of using blood oranges! So good!