Makes about 3/4 cup

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

How to Make It

Step 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.

Step 2

Nutrition analysis per tablespoon.

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