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Burnt Orange Salty Caramel Sauce

  • Author: Joy the Baker


Orange sweet caramel sauce for topping ice cream


  • 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


  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.