[W]hat 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
Description
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.
Komal Hasan
Yum !!! Nice twist to the ice cream toppings … I can imagine combining it with buttercream ????
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!
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.
Isabella Mozzarella
Yes, yes and YES please.
I sometimes wish that I didn’t love caramel QUITE as much as I do.
But, how life dull would be, without gooey, soft, caramelly goodness.
Absolutely going to give this recipe a whirl!
Love Isabella x
http://www.isabellamozzarella.co.uk
Heather
Looks lovely! Hope your toothache gets better!
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 ;)
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.
Joanna
Go to hell you New Year’s Resolutions! I’m already an addict! This looks sooo delicious!
Arthur in the Garden!
Yum!
Anne
Aaah! The name itself sounds so good. I love salty caramel sauce and this recipe will surely worsen it. But I think I won’t mind at all. Haha.
http://www.annescribblesanddoodles.blogspot.com
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!
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?
sarahvv
WHAT! Yum, this sounds amazing :)
Claire
Will definitely be trying this. Yuuuuum <3
Ellen
Of all possible cures I stand behind ample consumption of bourbon. This sauce too:)