Orange-Caramel Sauce

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

This recipe goes with Piña Colada Sundae, Carmen Miranda Sundae for a Crowd, Chocolate-Caramel Peanut Sundae

Yield: Makes about 3/4 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 59%
  • Protein: 0.5g
  • Fat: 6.2g
  • Saturated fat: 3.9g
  • Carbohydrate: 10g
  • Fiber: 0.0g
  • Sodium: 7mg
  • Cholesterol: 22mg

Ingredients

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

Preparation

  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.
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