Orange-Caramel Sauce

Notes: Store, covered, in refrigerator up to 2 weeks.

Yield:

Makes about 3/4 cup

Recipe from

Nutritional Information

Calories 95
Caloriesfromfat 59 %
Protein 0.5 g
Fat 6.2 g
Satfat 3.9 g
Carbohydrate 10 g
Fiber 0.0 g
Sodium 7 mg
Cholesterol 22 mg

Ingredients

1/2 cup sugar
1/2 cup orange juice
1 cup whipping cream

Preparation

In a 12-inch frying pan or 5- to 6-quart pan, mix 1/2 cup sugar and 1/2 cup orange juice. Cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes; do not scorch. Remove from heat and add 1 cup whipping cream (mixture will bubble). Return pan to medium heat and stir until caramel is smooth; increase heat and boil vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; sauce thickens when cool. Serve warm or cool. If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in a microwave oven at half power (50%) until warm.

Nutrition analysis per tablespoon.

Note:

July 2003