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Orange-Caramel Sauce
Orange-Caramel Sauce
1 Review
From: EatingWell Magazine, Holiday Issue 1996
Try this orange-flavored caramel sauce as a graceful finish to poached pears, profiteroles or frozen yogurt.
- By: EatingWell Test Kitchen
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup sugar
- ⅛ teaspoon salt
- ½ cup plus 1 tablespoon water, divided
- ½ cup evaporated nonfat milk
- 1 tablespoon frozen orange-juice concentrate
Preparation
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Active
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Ready In
- 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.
- Serving size: 1 tablespoon
- Per serving: 57 calories; 0 g fat(0 g sat); 0 g fiber; 14 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 14 g sugars; 34 IU vitamin A; 2 mg vitamin C; 24 mg calcium; 0 mg iron; 28 mg sodium; 33 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate
Reviews 1
April 13, 2010
By: EatingWell User
Absolutely delicous and so easy to prepare. I love anything Caramel.
