Joy the Baker

Burnt Orange Salty Caramel Sauce

by 58 Comments

Burnt Orange 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.)   

Burnt Orange Caramel Sauce

These oranges were gifted from Martine Chaisson.  Glory be! 

Burnt Orange Caramel Sauce

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.  

Burnt Orange Caramel Sauce

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.  

Burnt Orange Caramel Sauce

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.  

Burnt Orange Caramel Sauce

Time for ice cream with caramel and crunch.  

Burnt Orange Caramel Sauce

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 Caramel Sauce

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Burnt Orange Salty Caramel Sauce

Orange sweet caramel sauce for topping ice cream

  • Author: Joy the Baker

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Remove from heat and quickly add butter and cream. The mixture will begin to seize a bit, but stir until incorporated and smooth.
  4. Stir in the vanilla extract and salt.
  5. Allow to cool before tasting. Add more salt if desired.
  6. Drizzle warm caramel over vanilla ice cream. Top with chopped almonds or chopped praline pecans.
  7. Store in an airtight jar and store in the refrigerator for up to 5 days.

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Reader Interactions

Comments

  1. David

    Two things on this post…first, why do you add corn syrup? The caramel sauce I currently make does not call for it, so I am curious…do it add something to it?

    Secondly, I think there is a typo…you have written:

    “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.”

    Should this not say:

    “I added sea salt and vanilla just after the fats are stirred in. Salt to balance the sweetness. Vanilla to round out the orange caramel.”

    I wish I had time to make the majority of your creations…

    Reply

  4. Cynthia

    This is one of your prettiest posts to date. Also, where do you get your beautiful dishes from? They are so unique, but I want them for myself :-)

    Reply

  5. Jamie

    I have about 7,000 oranges that I’m desperately trying to use up before they go the way of sad, mold-covered mess. MAKING THIS! Also, gives me a very good reason to buy ice cream.

    Reply

  13. Lauren // lavender + vine

    I’m so excited about this recipe. As a major caramel addict, I fully support using ice cream and caramel to cure a toothache (that could never be caused by either of those foods). Feel better! I can’t wait to test this out!

    Reply

  14. Faye

    Hi Joy, I’m a frequent visitor on your blog but a first time commenter … love your recipes and writing style and photos – thank you! I’m wondering how this caramel (minus the butter/cream addition) might work as the caramel base in a flan? I would also flavor the flan custard itself with something orangey (say, Patron Citronage?). Please share any thoughts you might have on my idea. Thanks in advance.

    Reply

  17. Izy

    Ooh la la! I’ve never thought about adding fruit juice to caramel before – sounds like the perfect thing to pour over some brownies as well for that lovely chocolate-orange combo ;)

    Reply

  18. Anonymous

    This looks PHENOMENAL but PSA about toothaches.

    If you have bad tooth pain/sensitivity to sweet foods & syrups, it could be pain caused by the actual nerve in your tooth. I’m not going into more details about the actual treatment, but you should check it out with a dentist for sure. That happened to me about a year ago and the pain was excruciating, but it’s very treatable.

    Reply

  22. Becca

    This just came up in my feed. I immediatly got up, juiced some mandarins, and went for it. I have to say… I recently declared myself to be inept at caramel making. I’m a fairly good and adventurous cook but epically failed at every caramel attempt. Inspired, I rallied. I wish I could post a pic because it’s so lovely and perfectly browned. Here’s the deal: all those recipes that instruct you to fastidiously wet pastry brush down the pan? I think that’s the prob. Al least for me. Anyway… Made it and love it. The family is going nuts! Make sure you have vanilla ice cream on hand!

    Reply

  23. Katherine @ Welcome To The Nursery

    Oil of clove does work, as someone else said. When I had a deep filling done, my dentist put some in there and it was magic. Good to have on hand! This recipe looks FABULOUS! I just made a batch of your salted dark chocolate orange ice cream from your new cookbook and had to stop myself from slurping the unchurned mixture … this carmel might be good on top! Or too much orange? Competing orange flavors?

    Reply

  28. Maris

    Joy, just gotta say, “You are a stud!” When I am in pain, making an uber complex recipe is NOT what I do! Best of luck with your dentist. Remember, novacaine is your friend, don’t be scared of the huge, oversize Horror- Movie looking needle (why don’t they look like regular syringes?). It all happens very FAST. Hope u r feeling better soon.

    Reply

  31. sundiegoeats

    I had a really bad toothache once and went to the ER and all they do is give you painkillers. Fine for me because I lived in Canada so it was free, but not worth the 500+ ER visit fee here.

    Reply

  35. thefoodieteen

    Sorry about the toothache, hope you feel better soon! I’m making caramel ice cream for dessert tonight and I was planning on a simple caramel sauce, but I think I’ll go ahead and make it burnt orange caramel now! Thank you!

    Reply

  47. 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.

    Reply

  49. 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.

    Reply

  51. 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)

    Reply

  52. 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 : )

    Reply

  53. 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?

    Reply

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