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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 cup sugar
  • ⅛ teaspoon salt
  • ½ cup plus 1 tablespoon water, divided
  • ½ cup evaporated nonfat milk
  • 1 tablespoon frozen orange-juice concentrate


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  1. 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.
  2. 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 information

  • 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
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By: EatingWell User
Absolutely delicous and so easy to prepare. I love anything Caramel.
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