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Orange-Caramel Sauce

Yield Makes about 3/4 cup
Notes: Store, covered, in refrigerator up to 2 weeks.


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

Nutrition 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

How to Make It

  1. 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.

  2. Nutrition analysis per tablespoon.