Orange-Caramel Sauce
Try this orange-flavored caramel sauce as a graceful finish to poached pears, profiteroles or frozen yogurt. Source: EatingWell Magazine, Holiday Issue 1996
Ingredients
Directions
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Combine sugar and salt with water in a heavy saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Cook, without stirring, until it turns a deep amber color, 8 to 10 minutes. Do not burn. Remove from the heat and carefully swirl in the remaining 1 tablespoon water to stop the cooking; be careful, it will spatter.
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Cool 2 minutes, then gradually stir in evaporated milk. Return pan to very low heat and stir to dissolve the caramel; the mixture must not boil. Remove from the heat and stir in orange-juice concentrate.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 week. Bring to room temperature before serving.
Nutrition Facts
1 other carbohydrate