Try this orange-flavored caramel sauce as a graceful finish to poached pears, profiteroles or frozen yogurt.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 1 week. Bring to room temperature before serving.

Nutrition Facts

57 calories; protein 0.6g 1% DV; carbohydrates 13.9g 5% DV; dietary fiberg; sugars 13.8g; fatg; saturated fatg; cholesterol 0.3mg; vitamin a iu 34.1IU 1% DV; vitamin c 1.6mg 3% DV; folate 1.5mcg; calcium 23.7mg 2% DV; ironmg; magnesium 2.5mg 1% DV; potassium 33.2mg 1% DV; sodium 27.5mg 1% DV; thiaminmg 1% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Absolutely delicous and so easy to prepare. I love anything Caramel. Read More